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!
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