Toasted Pumpkin Seeds - cooking recipe

Ingredients

3 cups pumpkin seeds
2 quarts water
1/2 cup salt (to taste)
2 tablespoons olive oil
2 tablespoons dried rosemary

Preparation

Rinse pumpkin seeds.
Boil water. Add salt.
Pour seeds into boiling water.
Boil until seeds are soft. (They should turn brownish-gray and many will slip to the bottom of the pot.).
Drain the broiled seeds ion a colander, and pat seeds dry. Put in a bpwl with olive oil, salt, and the rosemary.
Mix lightly. Preheat your oven to 350 degrees.
Spread the seeds on a large cookie sheet covered with aluminum foil. Make a single layer of seeds (don't have any little piles).
Put seeds in oven 20-30 minutes. If the seeds turn brown, you are overcooking them. They should look white and dry. You do not need to turn theb seeds. When finished, use a spatula to slide the seeds off the foil and into a bowl. Allow to cool before little hands touch them.