Roasted Pumpkin Seeds
2 tsp ghee, divided
Kosher Salt, to taste
2 C raw pumpkin seeds, cleaned and dry (or whatever you get from 2 pumpkins)
SCOOP pumpkin seeds out, wash away pulp, rinse seeds and let dry on clean dish towel overnight.
HEAT oven to 325 degrees.
TOSS seeds with half of ghee, sprinkle a couple pinches of salt.
ROAST for 25-30 minutes, until lightly browning and crisp to the bite.
REMOVE from oven, toss with remaining ghee (more if you like) and salt to taste – 3-4 hearty pinches at least.