After removing as much pulp as possible from the pumpkin seeds, place the seeds in a colander in the sink and run cold water over them as you work to remove any remaining pulp. When the seeds are clean, drain them and place between two paper towels to dry.

In a large skillet, sauté 2 cups pumpkin seeds, 2 tablespoons butter or 1 1/2 tablespoons peanut or safflower oil and 1 teaspoon salt. (For an interesting flavor variation, try Morton's Hot Salt or use Seasoned Salt.)

Stir 3 minutes until seeds are well coated with butter.

Spread evenly on a cookie sheet and bake for 30 minutes.

Take a few out to try at this point (watch out-they will be hot so let them cool a bit first!)

Some seeds are larger than others and will take longer to bake.

If necessary, continue to bake 15 minutes longer or until lightly browned.

Place on a paper towel to cool.

Variation: After washing the pumpkin seeds, soak seeds for 1-2 hours in a mixture of 1 quart of water and 1/2 cup kosher salt. Be sure salt has dissolved. Remove seeds from water mixture after soaking and dry. Proceed as above.

Submitted by: Belle