1 quart (4 cups) water
1 tablespoon (or less) salt
2 cups (or more) pumpkin seeds
1 tablespoon vegetable oil
More salt or other spices to taste
Bring the water and salt to a boil. Add the seeds and boil for 10 minutes. Drain, then spread on a clean kitchen towel and pat dry.
Place dry seeds in a bowl and toss with oil; then spread evenly on a large cookie sheet and toss with your choice of spices: Old Bay seasoning, Cajun or Creole seasoning, sea salt, season salt, cayenne pepper, chili powder, garlic salt, onion salt, paprika … the possibilities are endless!
Roast for 20 to 30 minutes, stirring about every 10 minutes, until seeds are crisp and golden brown. Store cooled seeds in an airtight container or glass canning jar.