Toasted Pumpkin Seeds

Toasted pumpkin seeds are a delight when seasoned with rosemary! This is a recipe from Silver Ravenwolf's Halloween Book.

• Ready In: 35 mins
• Serves: 10-15

Ingredients

• 3  cups  pumpkin seeds
• 2  quarts water
• 1⁄2 cup salt (to taste)
• 2  tablespoons olive oil
• 2  tablespoons dried rosemary

Directions

1. Rinse pumpkin seeds.
2. Boil water. Add salt.
3. Pour seeds into boiling water.
4. Boil until seeds are soft. (They should turn brownish-gray and many will slip to the bottom of the pot.).
5. Drain the broiled seeds ion a colander, and pat seeds dry. Put in a bpwl with olive oil, salt, and the rosemary.
6. Mix lightly. Preheat your oven to 350 degrees.
7. Spread the seeds on a large cookie sheet covered with aluminum foil. Make a single layer of seeds (don't have any little piles).
8. Put seeds in oven 20-30 minutes. If the seeds turn brown, you are overcooking them. They should look white and dry. You do not need to turn theb seeds. When finished, use a spatula to slide the seeds off the foil and into a bowl. Allow to cool before little hands touch them.