| 1 |
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Preheat oven to 250°F (125°C). Pick through seeds and remove any cut seeds. Remove as much of the stringy fibers as possible. Bring the water and salt to a boil.
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| 2 |
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Add the seeds and boil for 10 minutes. Drain; spread on towel and pat dry.
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| 3 |
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Place seeds in a bowl and toss with oil or melted butter. Spread evenly on a large cookie sheet or roasting pan. Place pan in oven and roast the seeds for 30-40 minutes. Stir every 10 minutes until crisp and golden brown.
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| 4 |
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Cool the seeds and shell and eat, or pack in airtight containers until ready to eat.
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