Crispy Sweet & Savory Roasted Pumpkin Seeds

Preheat the oven to 325°F (165°C) and line a large rimmed baking sheet with parchment paper.

Bring 4 cups of water and 1 teaspoon of the fine sea salt to a boil in a medium pot over medium-high heat. Add the 2 cups of cleaned pumpkin seeds and simmer for 10 minutes. This seasons the seed interior and softens the outer shell for superior crunch.

Drain the seeds thoroughly in a colander and spread them across a clean kitchen towel. Pat very dry with paper towels to ensure the seasonings stick and the seeds roast instead of steam.

In a medium bowl, whisk together 2 tablespoons melted butter, 1 tablespoon maple syrup, 1/2 teaspoon garlic powder, 1/2 teaspoon mild sweet paprika, 1/4 teaspoon onion powder, and the remaining 1/2 teaspoon fine sea salt.

Add the dried pumpkin seeds to the seasoning bowl and toss until evenly and thoroughly coated.

Spread the seeds in a single, even layer across the prepared baking sheet.

Bake for 20 to 25 minutes, stirring every 10 minutes, until fragrant, golden, and dry. Let cool completely on the sheet pan where they will continue to crisp up.