Toasted Seeds

Directions

1. 1
   Separate the fiber from melon, pumpkin, squash, sunflower or watermelon seeds.
2. 2
   Cover with salted water.
3. 3
   Simmer 2 hours. Drain and dry on brown paper bag.
4. 4
   Cook the nuts in oil (allow 1/2 cup vegetable oil for every cup of nuts) heated to 365°, 1 to 2 minutes.
5. 5
   Drain on paper towels.
6. 6
   Spread the seeds in a shallow pan, leaving a small amount of oil on seeds.
7. 7
   Sprinkle with salt. Bake in 250° oven until golden, stirring from time to time.