This recipe is fantastic! Who would have known that soaking pumpkin seeds overnight would develop into a snack that is deliciously crisp and full-flavored? Usually roasted pumpkin seeds yield a seed that is either too gummy or overly crisp. This will do neither. In fact, you'll have some seeds that won't last long on your kitchen counter.
Give this one a try. You'll be making them every year!
1 1/2 - 2 cups fresh pumpkin seeds
1 teaspoon salt
1 tablespoon olive oil
3/4 teaspoon sea salt
Place seeds in a 1-qt. bowl; cover with water. Stir in salt; let stand, covered, overnight.
Preheat oven to 200°. Drain and rinse seeds; drain again and pat dry. Transfer to a 15x10x1-in. baking pan. Toss with oil and salt; spread in a single layer.
Roast 1-1/2 to 1-3/4 hours or until crisp and lightly browned, stirring occasionally. Cool completely. Store in an airtight