Candy Crate : 2014

For Salty Seeds: rinse seeds and place in plastic bowl with lid.

Cover seeds with water and add 1-2 tablespoons of salt.

Let sit for 24 hours.

Preheat oven to 250 degrees.

Drain seeds and pat dry with a paper towel.

Coat with two tablespoons olive oil and salt to taste.

Spread on cookie sheet in a single layer and bake one hour or until seeds are completely dry.

For Sweet Seeds:

Raw pumpkin seeds cleaned and dried.

2 tablespoons butter, melted

1/2 cup brown sugar

1 tablespoon ground cinnamon

Preheat over to 350 degrees. Toss seeds in a large bowl with melted butter. Sprinkle about 2 tablespoons of brown sugar and 1 teaspoon of cinnamon. Stir to mix throughly. Spread in an even layer on a cookie sheet and bake for 5 minutes. Remove from oven and sprinkle with another layer of brown sugar and cinnamon. Bake 5 more minutes and repeat, then an additional 5 minutes. Remove from oven and sprinkle remaining sugar and cinnamon and bake 10-15 minutes. Allow to cool and serve.