Ingredients
4 cups water
2 tbsp salt
2 cups pumpkin seeds
1 tbsp vegetable oil, or melted unsalted butter
Preparation
Preheat your oven to 200 degrees F.
Rinse pumpkin seeds to remove the stringy fibers. Pat dry with a towel.
In a pot, add in the water and salt, then bring the mixture to a boil.
Add in the pumpkin seeds and allow to boil for 10 minutes.
Drain the saltwater, then spread the pumpkin seeds on a kitchen towel or paper towel to dry.
Transfer the seeds in a bowl, then toss the seeds with oil or melted butter.
Spread them evenly on a large cookie sheet or roasting pan.
Roast the seeds for 45 minutes, making sure to stir occasionally.
Increase the oven temperature to 375 degrees F. Continue baking the seeds for another 5 minutes until they are crispy and golden brown.
Let the seeds cool, then shell for eating.
Season the seeds to your preference and enjoy!
