Warning! These wonderful pumpkin seeds are difficult to resist. I promised myself to eat only a small amount and make them last for days. Self-control and all that yadda-yadda-yadda stuff. Now, four hours later, half are gone. Gone into my stomach, that is. I should have known better, as I like savory, salty foods better than sweets. And these pumpkin seeds were dusted with Mor-Sels, the finishing salt that Lydia sent me several days ago. Obviously, I made this recipe, as an excuse to use that infernal salt.
The salt contains herbs, exactly which type the label doesn't say. But, it tastes like there might be sage or thyme in it. I decided thyme was more likely, so that's the herb I've chosen to spotlight for Weekend Herb Blogging. WHB is the brainchild of the wonderful Kalyn of Kalyn's Kitchen, but is being hosted this week by the talented Briciole, where you will see wonderful herby recipes from all over the world.
about 1/4 cup extra-virgin olive oil
about 1 cup raw pumpkin seeds
1/8 teaspoon dried thyme
3/4 teaspoon Mor-Sels finishing salt (or kosher salt)
Heat oil and thyme in a heavy skillet over medium high heat. When oil is hot, add the pumpkin seeds and cook until lightly browned, about 3 minutes. Transfer the pumpkin seeds to paper towels to drain. Immediately sprinkle with the salt, mix lightly, let cool and serve.