Rosted Pumpkin Seeds

• If you've never roasted pumpkin seeds before here are my tips. When you carve your pumpkins scoop the seeds into a colander. Some of the guts will be mixed in with the seeds but when you run warm water over them it's separated out pretty easily. After you drain the rinsed seeds, pour them onto a large, dry cookie sheet and let them sit for 24 hours to dry out. 
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• Ingredients
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• 🎃 1 1/2 cups washed and dried pumpkin seeds
• 🎃 2 T melted butter 
• 🎃 Sprinkle with Sea Salt & Nacho Cheddar or Ranch Seasoning 

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• Instructions

1. Melt 2 T of butter.
2. In a bowl toss pumpkin seeds with melted butter and sea salt. 
3. Spread on baking sheet in a single layer.
4. Sprinkle with your favorite seasoning salts.
5. Bake 300 for 40 minutes until golden brown.
6. Let cool, and eat! :)
7. Seeds will keep in an airtight container for 1 week.