Amount
Ingredient
Preparation



2
cups
water





1/4
cup
salt





2
cups
pumpkin seeds

 Combine water and salt in saucepan. Cook and stir until salt dissolves; cool. Add pumpkin seeds and soak overnight. Drain thoroughly. Pat seeds dry with paper towel.

Place on a cookie sheet. Bake at 3 F until seeds are dry, about 1 hour.

Yield 2 cups, 8 servings