Salted Pumpkin Seeds

Combine the water and salt in a saucepan over medium-high heat. Cook, stirring constantly, until the salt dissolves.

Remove the pan from the heat and let cool to room temperature.

Add the pumpkin seeds to the salt water. Let soak overnight.

Preheat the oven to 300 degrees F.

Drain the pumpkin seeds well and pat dry with paper toweling. Spread the soaked pumpkin seeds out on a baking sheet. Place in the oven and bake at 300 degrees F for 1 hour or until the pumpkin seeds are dry. Stir them occasionally during the baking time.

Serve the salted pumpkin seeds immediately or store in an airtight container at room temperature for up to 1 week.

Great as a snack or garnish.