Rinse off the pumpkin seeds, removing any pumpkin guts.

Mix together water and salt, add in seeds, (make sure the liquid covers the seeds), and soak seeds overnight. Drain and pat them dry. Put the seeds in a shallow baking pan, sprinkle salt over the seeds, and then roast in a 300° oven for about 60 minutes or they begin to turn a gold color.

Stir them every 10 minutes and sprinkle with salt if you are inspired to do so.

When seeds are dry and slightly brown, remove from oven and cool about 10 minutes before crunchin’ and munchin’.