Pan Roasted Pumpkin Seeds

• Approximately 1 & 1/2 Cups Raw Whole Pumpkin Seeds
• 2 Tbsp. Horizon Organic Butter, melted - Aisle 1 Refrigeration
• Pinch Unrefined Sea Salt - Bulk Aisle 5

Cut open pumpkin & use metal spoon to scoop out insides. Seperate pumpkin seeds from stringy membrane. Rinse seeds in colander & drain. If using a super-large pumpkin, sometimes the seeds are tough. To soften, boil in 1 qt. water with 2 Tbsp. salt for 10 min. Place drained pumpkin seeds in hot cast-iron skillet over medium-high heat until they puff up, stirring occasionally so they don't get too dark or burn. Start shaking & spinning, like popcorn popping. This is the sign they are almost done. Take skillet off stove & place in cool area. Drizzle with butter or olive oil & sprinkle with unrefined sea salt, to taste. Allow seeds to cool before eating. Pumpkin seeds can be eaten with outer shell on or off. You can also use this method for roasting winter squash seeds.