Toasted Pumpkin Seeds

Toasted Pumpkin Seeds

Ingredients:
seeds, pumpkin and squash seeds, whole, roasted, without salt
water, bottled, generic
salt, table
oil, olive, salad or cooking
spices, rosemary, dried

Directions:
Rinse pumpkin seeds.
Boil water.
Add salt.
Pour seeds into boiling water.
Boil until seeds are soft.
(They should turn brownish-gray and many will slip to the bottom of the pot.
).
Drain the broiled seeds ion a colander, and pat seeds dry.
Put in a bpwl with olive oil, salt, and the rosemary.
Mix lightly.
Preheat your oven to 350 degrees.
Spread the seeds on a large cookie sheet covered with aluminum foil.
Make a single layer of seeds (don't have any little piles).
Put seeds in oven 20-30 minutes.
If the seeds turn brown, you are overcooking them.
They should look white and dry.
You do not need to turn theb seeds.
When finished, use a spatula to slide the seeds off the foil and into a bowl.
Allow to cool before little hands touch them.