Roasted Pumpkin Seeds

Rinse seeds well and for each 2 cups of seeds, place in a saucepan with 1 quart of water and about 2 tablespoons of salt (most of salt will be discarded later).

Simmer for 10 minutes; drain well and pat dry on paper toweling.

Preheat oven to 350°. Toss seeds with 1 tablespoon melted butter in bowl until seeds are evenly coated.

Spread out on cookie sheet with sides.

Bake for 30 minutes, tossing occasionally until crisp and golden brown.

Cool and store in an airtight container.