For every cup of seeds, you’ll need 2 tablespoons melted butter, 1 teaspoon garlic powder and 1/2 teaspoon salt. You may use 1 1/2 teaspoons garlic salt if you wish.
First I washed the seeds and squeezed out all the leftover pulp and stringy stuff. Then I spread the seeds out on aluminum foil to dry. Then, I dried the seeds in a low oven for about 8 hours.
Melt the butter and add the garlic and salt to the butter and mix well.
I put the seeds in a bowl and drizzled the butter/salt/garlic coating over them, tossed the seeds and spread them out on a foil covered baking sheet. Once you spread them out, you can easily pick out any pulp that you missed earlier.
I baked the seeds at 300*F for about 45 minutes, stirring frequently. Watch the seeds and don’t allow them to burn! Check them often and stir them around.
Store in a covered container.