If salty roasted pumpkin seeds are your jam, you'll love this rendition with crisp, buttery, anchovy-spiked bread crumbs. We mellow out the anchovies by sautéing them in butter and oil with a bit of garlic before adding the bread crumbs, for a balanced, umami-rich snack.
Why It Works
- Drying the seeds before roasting ensures they can be evenly coated in oil, for a perfectly toasted texture.
- Roasting the pumpkin seeds at a moderate temperature dries them out without burning them, for a golden exterior and crisp center.
- Yield:Makes about 2 cups
- Active time: 10 minutes
- Total time:1 1/2 hours
- 2 cups pumpkin seeds
- 1 tablespoon butter
- 1 tablespoon (15ml) extra-virgin olive oil
- 2-6 anchovy fillets to taste, minced
- 1 clove garlic, minced
- 1 cup bread crumbs
- 2 tablespoons minced fresh parsley leaves
- 2 tablespoons (30ml) vegetable, canola, or olive oil
- Kosher salt and freshly ground black pepper
Carefully wash pumpkin seeds to remove all excess pulp. Transfer pumpkin seeds to a paper towel–lined rimmed baking sheet. Allow to rest at room temperature until completely dry, about 1 hour. To speed up the process, dry pumpkin seeds in a 200°F (90°C) oven, stirring occasionally, or use a hair dryer.
Meanwhile, in a medium skillet set over medium heat, heat butter and extra-virgin olive oil until butter has melted. Add minced anchovy and garlic. Cook, mashing the anchovies, until fragrant, about 30 seconds. Add bread crumbs and cook, tossing regularly, until golden brown and crisp, about 5 minutes. Remove from heat, season to taste with salt and pepper, and toss with minced parsley. Set aside.
Adjust oven rack to center position and preheat oven to 325°F (160°C). In a large bowl, toss dried pumpkin seeds with oil and season with salt and pepper. Transfer to a rimmed baking sheet. Roast until pale golden brown, stirring occasionally, about 25 minutes total.
When pumpkin seeds have cooled, toss with anchovy bread crumbs and serve.