Toasted pumpkin seeds

Wow were these adictive! They tasted like popcorn, and when they're still warm, they're like sunshine (OK, not so much, but thet tasted pretty good, and for the first attempt as well!)

After you've seperated the pumpkin pulp from the the seed; run them through hot water in the sieve. (pumpkin seed are boyant, and the leftover pulp with come to the serface. This also softened the seeds a little; made them slipery, but made it easy to work with them!)

Pour on some olive oil (or vegatable oil if you don't have any which i didn't!) and sprinkle with salt. You can use whatever salt you have; I used table salt but I've seen recipes with kosher salt as well.

Bake in a hot oven until all seed are toasted, shaking every now and then.

See; easy.