Crispy Salty Pumpkin Seeds

1. 1

   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.

2. 2

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

3. 3

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

4. 4

   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.

5. 5

   Lightly spray a cookie sheet with non-stick spray.

6. 6

   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.

7. 7

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

8. 8

   Turn your oven on to Broil.

9. 9

   Place the cookie sheet on an upper-middle rack.

10. 10

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

11. 11

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

12. 12

    Broil more until the seeds become a darker brown.

13. 13

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

No additional tips available.