There are two ways of doing this roasting process.
Bring about 5 cups of water to a rolling boil. Add the salt and then the seeds and boil for about 10 minutes. Drain and dry in paper towels. Or if you have the time, you can air dry which takes at least 1-2 hours (depending on the weather and number of seeds). Follow the Method 2 from here on.
Instead of boiling, simply dry the seeds with paper towels. ( or as mentioned previous air dry for 1-2 hours )
Bake in a preheated 250F oven for 30-45 minutes or until golden brown color. Don't forget to stir them once in a while in the middle of roasting in the oven.
Storing Pumpkin Seeds
Roasted Pumpkin seeds will keep well in an air tight container ( to retain the crunch) for 2-3 days max. If you want to extend its shelf life then pack it in a zip lock bag (use double bags - works better sometimes) and refrigerate. This lasts for a week and for anything longer than that, freezing is the best option.
Sounds delicious - will add them to the post with your name by the side - so that those with sweet tooth also benefit from it :) Thanks Laurie -- DK