- Preheat oven to 250 degrees. Line a baking sheet with parchment paper.
- In a microwave safe medium size bowl, melt the butter for 30 seconds in the microwave. Add in the lemon pepper, garlic powder, salt and cayenne pepper. Stir to combine. Add in the pumpkin seeds and toss so all the seeds are evenly coated. Spread the seeds out in an even layer on the baking sheet and roast for 1 hour, stirring the seeds halfway thru. Allow to cool for a few minutes before eating.
- Will keep in an airtight container for 10 days.
After you rinse the pumpkin seeds, they will be a little wet. That’s ok, they’re fine to add to the butter when they’re still a little wet. Don’t worry about drying them.