- 3 c. fresh pumpkin seeds
- 4 c. water
- 3 tsp. salt
- 1 tbsp. olive oil
- ¼ tsp. paprika
- Heat oven to 350 degrees F. Place pumpkin seeds, water, and 2 teaspoons of salt in a large saucepan and bring to a boil for 15 minutes. Drain seeds, blot dry, and toss with olive oil, paprika, and remaining teaspoon of salt. Spread the seeds in a single layer on a nonstick baking pan; roast until lightly golden and crisp — about 30 minutes.