Roasted, Toasted Pumpkin Seeds

Roasted, Toasted Pumpkin Seeds
from Ellen's kitchen, thanks to Lianne and the Joy of Cooking

Uncooked Pumpkin Seeds

Ingredients:

• cleaned pumpkin seeds
• vegetable oil
• salt

Soak:

• pumpkin seeds overnight in water.  

Heat:

• oven to 300.

Drain:

• water from pumpkin seeds using a colander or strainer.  Put seeds in bowl and add vegetable oil a tbs at a time, stirring, until seeds are evenly and lightly coated with oil.  Put seeds in even, single layer on cookie sheets, using as many cookie sheets as necessary so that seeds don't overlap.  Salt to taste.

Bake:

• seeds for at least 30 minutes, perhaps quite a bit more, until desired brownness has been reached.  Turn seeds about every 10 minutes to aid even browning.  

Cool:

• on cookie sheets.