Clean the seeds and make sure you get as much pumpkin goo off as possible.
Let the seeds dry completely. This is the secret, the step I never knew about; those seeds must be dry before you take the next step.
2 TBSP of melted butter, or your oil of choice; I would have used butter had I had 2 TBSP of it handy, but I would have needed to break out another stick for that, so I used olive oil. Tossed well, added salt, tossed more, spread on foil on cookie sheet. Dusted a little more salt on.
(Salt "to taste".)
Oven at 300°. Baked for 20 minutes on middle rack, stirred, placed on top rack for another 25 minutes.
The seeds came out:
a) golden brownThe best pumpkin seeds I ever ate, bar none. Even the ones you get in packages are too chewy and too hard. (And too salty.)
b) perfectly salted
c) crispy and crunchy but easily chewed
Makes me wish I had another pumpkin....