Salted Butter Pumpkin Seeds

Seeds from one pumpkin

as needed Butter melted

to taste Salt

Turn the oven on to about 160 c.

Rinse the seeds under water and drain.

Melt enough butter to coat the seeds. A few teaspoons should be enough.

Season the seeds with salt and coat the seeds in the melted butter.

Transfer to a baking tray and spread the seeds out in a single layer.

Bake until lightly brown. My seeds took about 25 minutes to bake, because the seeds are so tender when they are fresh they can actually be eaten whole.