Oven Roasted Pumpkin Seeds

Step 1: Preheat oven to 300 degrees and put the water in a pan and start to boiling. Add salt and turn heat down to simmer. Clean the pumpkin by removing the hard stem with a butter knife. Slide the knife under the stem and pop it off. Make sure the pumpkin is clean.

Step 2: Clean the pumpkin by removing the hard stem with a butter knife. Slide the knife under the stem and pop it off. Make sure the pumpkin is clean. Split the pumpkin in half length wise not across. Clean the seeds out and put in a bowl with the pulp.

Step 3: Separate the seeds from the pulp and put in a bowl of cold water. Clean the seeds further by removing as much of the pulp as you can.

Step 4: When your done cleaning the seeds AND if the water is boiling.. Add the seeds and boil for 4 minutes. Remove from water and drain well.

Step 5: Line a cookie sheet with foil or parchment paper.

Step 6: Add 1 TBSP olive oil to seeds and your seasoning(s) of choice. Mix well making sure all seeds are coated.

Step 7: Pour onto baking sheet and spread evenly. Bake at 300 for 60 minutes.

Step 8: Stir the seeds off and on to roast evenly. Seeds are done when they are dry and lightly toasted.

Step 9: Remove pan and let on a wire rack to cool. This will crispen up the seeds further. Store is air tight container.