Roasted Pumpkin Seeds

Ingredients:

• 2 cups pumpkin seeds, raw, from about 2–3 large pumpkins
• 4 cups water, plus 1 Tbsp salt
• 2 Tbsp of Premium Extra Virgin Olive Oil 
• Dash of Himalayan salt for roasting, additional if necessary

Directions:

1. Preheat oven to 300 degrees then coat baking sheet with 1 tbsp Extra Virgin Olive Oil (use a mister if needed).
2. Remove seeds and remove as much of the strands from the seeds as possible.
3. Add seeds and salted water into a large saucepan then bring to a simmer over medium heat.
4. Let pumpkin seeds simmer for about 10 minutes, drain water then pat seeds dry. Place seeds in a small mixing bowl, drizzle with remaining Extra Virgin Olive Oil of your choice then sprinkle with a little dash of salt.
5. Spread pumpkin seeds on baking sheet then bake for about 40–45 minutes, stirring frequently until the seeds are lightly browned and dry.