Pepitas (Roasted Pumpkin Seeds)

4 cups water
2 cups fresh pumpkin seeds, rinsed
1 1/2 tablespoons salt (or seasoned salt)
Combine water, pumpkin seeds and salt in a mixing bowl; cover and let
seeds soak for at least 8 hours.
After seeds have soaked, preheat oven to 350°F (175°C).
Drain seeds and pat dry with paper towels or a clean kitchen towel.
Toss with oil and spread onto a shallow baking sheet. Toast for 20
minutes or until fragrant and darkening.
Season by tossing with additional salt and/or spices, if desired.
Makes 8 servings.