Rinse seeds well. For each 2 cups of seeds, place in a saucepan with 1 quart water and 2 tablespoons salt. Simmer 10 minutes. Drain and pat seeds dry with paper towel. Preheat oven to 350 degrees. Toss seeds with 1 tablespoon melted butter in medium bowl until evenly coated. Spread in large pan. Bake 30 minutes. Stir and toss occasionally. Cool and store in an airtight container.