Half baked.

Hi Loni!

I use the green "pepitas" with the hard hull removed.

First I prepare a bowl, and add a few drops of wheat-free tamari soy sauce.

Then I take out my cast iron skillet and give it a little rinse & wipe.
Then put it on low heat, and with a wood spatula start gently stirring the seeds.
The more steadily you stir, scraping the bottom and constantly turning the seeds, the more nice and even the toasting will be.
(I don't use metal spoons for this, too abrasive)
The seeds when toasted gently will puff up round and turn a little beige.
When they crush easily, they're done.

I pour the hot seeds into the bowl, and immediately stir them briskly to coat the surfaces evenly. In a minute or so the seeds will absorb the soy sauce; then I tip them back into the pan and let them toast a minute to make sure they are thoroughly dry. (Why not just pour the soy sauce into the pan? It will burn on the bottom.)
Meanwhile I dry the bowl.
Put seeds back in bowl, shake and stir to cool them so moisture doesn't condense.

Once they are well aired and cool, they can be put in a jar.

Yum!

You can add cloves of fresh garlic to the pan and roast it along with the seeds.
If you don't use soy, a little salt water will work.
My Hispanic neighbors say they cook theirs in salt with lime juice!

Bon appetit,
A
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