Roasted Pumpkin Seeds
Preheat oven to 350 degrees. Rinse seeds well. For every 2 cups of seeds, put 4 cups of water and 2 tbsps of salt into saucepan. Add the seeds and simmer over low heat for 10 minutes. Drain well in strainer. Place on paper towels and pat dry. Toss the seeds with melted unsalted butter in a large bowl until evenly coated. Spray cookie sheet with vegetable spray. Spread seeds over tray and bake for 30 minutes, stirring, and tossing occasionally. When seeds are golden brown they are ready. Store in airtight container in cool place.