Crispy Salty Pumpkin Seeds

Your pumpkin seeds should be as free of as much pumpkin goo as possible, but don't worry if there's the occasional orange hair.

Melt a small amount of butter on the bottom of a dutch oven, using medium heat.

Place the pumpkin seeds into the pot, and stir frequently.

Depending on how many pumpkin seeds you have, you may need to add more butter to keep them from sticking on the bottom of the pot.

Lightly spray a cookie sheet with non-stick spray.

When the pumpkin seeds begin to get puffy, but before they begin to turn brown, remove them from the pot and place them in a single layer on the cookie sheet.

Liberally salt the seeds with Sea Salt, as if you were salting popcorn.

Turn your oven on to Broil.

Place the cookie sheet on an upper-middle rack.

It'll be about 5 minutes when you see the seeds begin to turn light brown.

Remove the seeds and use a spatula to flip the seeds over.

Broil more until the seeds become a darker brown.

Remove, add more salt if necessary, and eat while warm.