The reason that they're twice baked is because I screwed them up the first time and didn't bake them for long enough. Ahem.
Aaaanyway, moving right along....
This isn't really a recipe, more of a method, but here we go.
First you take a whole mess of pumpkin seeds (I filched these from the pumpkin carving with dad that the kids in my kindergarten class did) and clean all of the pumpkin goo off of them.
And don't worry, I know that some of you are thinking ewwwww that was weeks ago, I know, I baked the seeds weeks ago.
I just suck at posting in a timely manner.
When your seeds are clean, spread them out on a baking sheet and toss with salt.
The amount of salt depends on the amount of seeds you have. I tasted my seeds as they baked and adjusted the amount of salt as I went. Also, the moisture left over from washing the seeds helps to distribute the salt, so don't worry about drying them.
So, I threw them back in the oven the next day at 200 degrees which was perfect. You just need to stir the seeds every twenty minutes or so to ensure even baking, and leave them in until they are nice and crispy.
These came out nice, light, salty and crispy. They're totally addictive. And now that I've found a great source of pumpkin seeds, supply won't be a problem. I can't wait until next year.