Marsala Spiced Pumpkin Seeds

2 cups pumpkin seeds raw

1 tbsp ghee

1/2 tsp sea salt

1 tsp garam masala

US Customary – Metric

Preheat oven to 350 degrees Fahrenheit.

Separate pumpkin seeds from the pulp of the pumpkin. Take a large container of water and stir in the pumpkin flesh. Skim the seeds as they float to the top.

Boil pumpkin seeds in water for 10 minutes, then strain and dry with kitchen towel.

Melt ghee, then combine with sea salt and half of the garam masala. Pour over dried pumpkin seeds and mix thoroughly.

Cover a baking sheet or casserole dish with parchment paper and spread pumpkin seeds over the surface. Sprinkle the remaining garam masala over the top of the pumpkin seeds.

Bake for 50 to 60 minutes, or until the seeds are crisp and crunchy.