Crunchy Pumpkin Seeds

I spend this time every year trying to find a good recipe for pumpkin seeds.
 
All the recipes that I've tried, the seeds turn out mushy and after storing them in an airtight container, almost inedible. 
 
So when Mark found this new recipe on Food.com, we knew we had to give it a try.
 
Crunchy Pumpkin Seeds

1 quart water
pumpkin seeds
2 tablespoons butter, melted
1/8 cup salt


Preheat oven to 300 deg F.  

After digging all of your seeds out of your pumpkin, rinse them well getting all of the pumpkin off of them.  Bring 1 quart of water to boil. Add pumpkin seeds and salt to the water and boil for 10 minutes, constantly stirring.  

Drain the water, placing the pumpkin seeds in a medium bowl.  Stir in melted butter.  

Layer a baking sheet with two layers of aluminum foil.  Smooth pumpkin seeds over the foil making sure they are in an even layer.  

Bake for 30 minutes, checking after 20 minutes.  After the seeds have cooled, store in an airtight container.


**NOTE:  We used the seeds from two medium sized pumpkins.  If you have more pumpkins, modify the quantity of butter and salt as needed.


After reading over the recipe, some people added more salt to the seeds when they combined the butter, we didn't add any extra and they turned out great. 


Also, the original recipe called for an oven temperature of 350 deg F, but people had commented that the pumpkin seeds were burning. Turning the oven down to 300 deg F, the seeds came out perfect, and still crunchy!

So, how do you make your pumpkin seeds?