I posted these, Sunday:

Basic Toasted Pumpkin Seed Recipes
Toasted Pumpkin Seeds: Wash pumpkin seeds, remove any strings and dry. Toss pumpkin seeds with olive oil to coat and bake at 350 for about 15 minutes or until crisp. Toss with coarse salt.

Spiced Toasted Pumpkin Seeds: Wash and dry pumpkin seeds as above. Toss with olive oil, a little chili powder, a touch of paprika, pepper, and salt and bake at 350 for about 15 minutes or until crisp. Toss with coarse salt.

Sweet Toasted Pumpkin Seeds: Wash and dry pumpkin seeds as above. Toss seeds with a combination of melted butter and vegetable oil, a couple of tablespoons of sugar, and 3/4 teaspoon of pumpkin pie spice, or a mixture of cinnamon, ginger, a little allspice and a little ground clove. Roast at 350 until crisp, about 15 minutes. Sprinkle with coarse salt.

Don't know how I missed that Glenda. Thanks.

Oh, I love roasted pumpkin seeds. I make mine similar to Glenda's basic recipe except I just use regular salt and cook at a lower temp...like 250 for a longer time (about 45 mintues to an hour)...turning/stirring occasionally.

check this out:

Pumpkin seed brittle

1/4 cup butter(plus a little extra to grease the pan)
1/2 cup dark brown sugar
1/4 cup corn syrup
2/3 cup fresh pumpkin seed, washed, dried and toasted
Directions
Line a 9X13 inch pan with foil or parchment and grease with extra butter.

Melt butter in a small saucepan over medium heat.

Stir in sugar and corn syrup, and bring to a boil.

Stir constantly(or edges of pan will burn) 5-8 minutes until mixture reaches 280 on a candy thermometer.

Stir in pumpkin seeds.

Pour mixture quickly into prepared pan, if necessary spread with back of a greased spoon.

Let cool completely until hardened. Break into pieces as desired.

I always avoid washing them. I think it makes them harder to crisp up. Just my 2 cents....

Susan