3/4 cup fresh pumpkin seeds (straight out the pumpkin)
2 tablespoons San Fran Sea Salt
2 cups water
3/4 cup pepitas
1 teaspoon Big Sur Seafood Seasoning
Preheat oven to 400°F and line a large baking sheet with parchment paper.
Place fresh pumpkin seeds in a large bowl and fill the bowl with water, sloshing the water around to agitate and help remove any pumpkin ‘guts’ or pulp. Transfer the cleaned pumpkin seeds to a medium saucepan, add salt and water. Bring the mixture to a boil, stirring occasionally, and boil for 10 minutes. Drain pumpkin seeds and pat dry with paper towels. Transfer the pumpkin seeds to the prepared baking sheet, spreading out in an even layer. Par-bake the pumpkin seeds for 5 minutes, just until the seeds are dry. Transfer the dried seeds to a large bowl, setting the baking sheet aside for later use.
Add the pepitas, seafood seasoning, and olive oil to the bowl, and stir to combine with the pumpkin seeds, thoroughly coating in the seasoning and oil. Transfer the seasoned seeds to the baking sheet, spreading out in an even layer, and place in the oven. Bake for 10-12 minutes, stirring the mixture halfway through the baking process, or until the seeds are toasted and crispy. Remove from the oven and set aside to cool before serving.