Roasted pumpkin seeds

• 2 Cups Pumpkin Seeds
• 1 Quart Water
• 2 Tablespoons salt
• 1 Tablespoon Melted Butter or Vegetable Oil

1. Preheat the oven to 250 degrees.
2. Bring water and salt to a boil. Add the seeds and boil for 8 to 10 minutes
3. Drain the seeds in a colander and spread them on a paper towel to dry.
4. Melt the butter. Put the dry seeds and butter in a large bowl and toss until the seeds are evenly coated.
5. Spread the seeds in a single layer on a cookie sheet (feel free to add more salt if needed).
6. Bake for 30 to 40 minutes until they reach a light, golden brown color. Stir seeds every 10 minutes during cooking.
7. Cool the seeds completely before eating.

You can remove the hulls from the seeds after roasting or eat the seeds hull and all. Keep roasted seeds in airtight containers.