I modified it as well...the soaking in salt water for 2 hrs or boiling it tastes better...salt on the inside.

We all devoured these!!

quick easy snack

Very very good. I did boil them in salt water and have discovered this must be the key.

I put extra salt on because I LOVE salt. DON'T DO THIS! even though it seems like a small-ish amount, use what it says! Mine were WAY WAY WAY too salty.

Yummy! I added garlic powder and it was very tasty.

These were great! I did have the seeds sit out over night on a cookie sheet to dry a bit before I made them.

Just what I needed to know. They turned out great although I cooked them about twice as long.

My husband made these and followed this recipe...they were pretty good.

These were ok but a little drier than I like. I like to shell mine and the shell was to brittle to shell easily. I also tried a batch using seasoned salt and the flavor was amazing.

These are time consuming, but fun for once a year. I used a garlic salt combo. My brother ate a large quantity of them, inhaled is probably the better word.

Yum. Followed other reviewers advice and boiled them in salt water and let dry overnight before roasting. The cooked pretty quick in my oven and need to perfect the timing a bit more.

OK.

I found the cook time was a little high. Reduce by 5-7 minutes.

excellent

This recipe is similar to the one that I use - except mine calls for 2 tablespoons butter and 1/2 teaspoon of salt to every 2 cups of seeds. Then, during the last 10 minutes of cooking time, I sprinkle generously with cinnamon sugar. This just seemed a bit bland compared to what I usually make - didn't care for it as much. Mine are sweet and salty. Also, I think it takes much longer than 45 minutes to cook and dry out the seeds completely - at least it did for me. I also tried boiling one batch of the seeds in salt water prior to baking like other reviewers have suggested - but did not like the texture/taste/color of doing that. The seeds turned gray and I just thought they tasted... strange. The seeds actually retain a lot of flavor if not cleaned too much. Guess I'll stick with my own tried and true recipe!