Roasted Pumpkin Seeds

This is an adopted recipe that I've not yet had the chance to make. If I were trying it, though, I'd add some spices, like cayenne, garlic powder, and other savory spices to improve upon it (see below review by original poster).

• Ready In: 48 hrs 40 mins
• Serves: 16
• Yields: 4 cups

Ingredients

• 4 1⁄4 cups  raw  pumpkin seeds
• 1  tablespoon  cooking oil
• 1  teaspoon kosher salt

Directions

1. In a medium mixing bowl combine pumpkin seeds, cooking oil, and salt.
2. Spread mixture onto a waxed-paper-lined 15x10x1-inch baking pan.
3. Let stand for 24 to 48 hours or till dry, stirring occasionally.
4. Remove waxed paper from baking pan.
5. Toast seed in a 325 degree F oven for 35 to 40 minutes, stirring once or twice.
6. Let cool slightly.
7. Pat seeds with paper towels to remove excess oil.
8. Package 1/4 cup of the seeds in each bag or place seeds in the center of 6 inch square pieces of colored cellophane wrap, then bring up edges.
9. Tie closed with the ribbon.