Roasted Pumpkin Seeds with Anchovy Bread Crumbs

Ingredients

• 2 cups pumpkin seeds
• 1 tablespoon butter
• 1 tablespoon 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 vegetable, canola, or olive oil
• Kosher salt and freshly ground black pepper

Directions

1. Rinse the pumpkin seeds well, taking care to clear away any remaining pulp. Spread them on a rimmed baking sheet lined with paper towels, then leave them at room temperature until they are fully dry, about 1 hour. If you want to move things along, put the seeds in a 200 degrees F (90 degrees C) oven and stir them now and then, or dry them with a hair dryer.
2. While the seeds dry, warm the butter and extra-virgin olive oil in a medium skillet over medium heat until the butter melts. Stir in the minced anchovy and garlic, pressing the anchovies into the fat as they cook, until the mixture smells fragrant, about 30 seconds. Add the bread crumbs and cook, tossing often, until they turn golden brown and crisp, about 5 minutes. Take the skillet off the heat, add salt and pepper to taste, and toss in the minced parsley. Set the crumbs aside.
3. Set an oven rack in the middle of the oven and heat the oven to 325 degrees F (160 degrees C). Put the dried pumpkin seeds in a large bowl, toss them with the oil, and season with salt and pepper. Spread them on a rimmed baking sheet. Roast, stirring from time to time, until the seeds are lightly golden, about 25 minutes total.
4. Once the pumpkin seeds have cooled, toss them with the anchovy bread crumbs and serve.