Line a large plate or baking tray with kitchen roll/paper towel.

Tip the pumpkin seeds into a large bowl.

Add the water and mix to coat. The seeds should all be moistened and stick together for a second or two when pressed together between your fingers.

Sprinkle the salt over, then mix to coat evenly. Massage the salt into the seeds for a minute or two.

Heat a large frying pan and add the pumpkin seeds. Have the heat on high to start (whilst the pan warms up only). Start stirring the seeds to move them around the pan. Once the pan is hot, turn the heat down. The seeds will start to turn brown and some may jump out of the pan. Keep stirring constantly to keep the cooking even - just keep moving them around the pan. Once they are sufficiently golden to your liking, turn the heat off and put the pan on a cold ring if possible. Keep stirring!!!

The seeds will be crackly whilst they cook and cool. Keep stirring as your pan will still be hot and they will continue to cook. Stir until the crackles reduce, then tip them onto your kitchen roll lined tray/plates. The kitchen roll acts as a barrier between the different temperatures to prevent condensation forming and your crispy seeds getting soggy!

Once cool, transfer to an airtight container for storage.

Enjoy!