Roasted Pumpkin Seeds

Directions

1. Bring a pot of water to a boil, add 1 cup raw pumpkin seeds and 1 tablespoon fine sea salt, and boil over high heat for 15 minutes. Drain the seeds and spread them in a single layer on paper towel-lined plates to dry.
2. Preheat your oven to 350°F. Line a baking sheet with foil or parchment paper for easy cleanup.
3. In a medium bowl, toss the dried seeds with 1 tablespoon melted salted butter until evenly coated. Sprinkle with extra salt if desired. Spread the seeds in a single layer on the prepared baking sheet.
4. Roast for 25 to 30 minutes, stirring every 10 minutes, until the seeds are lightly toasted and golden brown. For extra crunch, roast longer; for less crunch, remove earlier. Add more salt to taste if desired.