Roasted Pumpkin Seeds

Roasted Pumpkin Seeds

Separate seeds from stringy core and rinse clean. In a sauce pan, add the seeds to water, about 2 cups of water to each 1/2 cup of seeds. Add 1/2 tablespoon of salt for each cup of water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and drain.

Spread a tablespoon of olive oil on the bottom of a roasting pan or baking sheet. Spread the seeds across the bottom of the pan in an even layer. Sprinkle with sea salt to taste. Bake on the top rack until seeds begin to brown, about 10 minutes. Remove from oven and use spatula to stir seeds. Return to oven for another 10 minutes or until browned to your satisfaction. Remove from oven and cool on rack. Let the seeds cool completely before eating.

Delicious!