Kate's Salty Pumpkin Seed Recipe

Kate's Salty Pumpkin Seed Recipe
Recipe:
2 cups pumpkin seeds
4 cups water
1/3 cup salt
2 tbsp garlic powder
2 tbsp olive oil
1 tbsp - 2 tbsp other spices you want

Preheat oven to 350 Fahrenheit.

1. Wash off pumpkin seeds and make sure you remove all the pumpkin guts.
2. Pour the water in a pot and dump in the salt and 1 tbsp garlic powder and stir it around to mix it with the water.
3. Turn up the heat between medium and high.
4. Put in the pumpkin seeds.
5. Let them boil for about 2-5 minutes.
6. Pour them in a strainer over the sink, but be careful not to burn yourself on the steam or water!
7. Shake as much water out of the strainer as you can.
8. Pat the seeds dry lightly.
9. Put aluminum foil on a pan, if you want to, or you can just have them laying on the cooking sheet. Wax paper would work fine too.
10. Lay out the seeds evenly on the cooking sheet.
11.Lightly sprinkle 1 tbsp garlic powder over the seeds.
12. Use a salt shaker to shake salt evenly over the seeds. Shake as much as you want for them to be as salty as you want.
13. Drizzle 2 tbsp of olive oil over the seeds.
14. Toss them around a bit on the pan to make sure all of the seeds are evenly covered.
15. Spread them out evenly again.
16. Put them in the oven for approximately 30 minutes or until they are a light golden to golden brown color.
17. Let them cool for 5 minutes & then enjoy!

What they should look like: http://i.imgur.com/pTeAOdr.jpg

They last for 3-4 months at room temperature and 1 year in the fridge.