You know how, but can you explain it to someone else?

In time for Halloween, a detailed procedure for baking the most mind-blowingly delicious roasted pumpkin seeds you will ever eat (serious). Do you have something you are expert at doing or making? How would you explain it to someone who's never done it before?

Equipment & Supplies

1+ large pumpkins. Look for “hull-less” varieties like Styrian and Kakai (pictured below in Note 1)

Pro Tip: To get lots of seeds without buying lots of pumpkins, throw a carving party, and have each of your guests bring their own pumpkin. They probably won’t want their seeds, so (bam) you end up with many cups worth :)

1 large carving knife

3 large bowls

1+ large metal spoons

1 plastic tablecloth or newspapers

rags or paper towels

1 Pyrex measuring cup

Worcestershire sauce

Unsalted butter

Kosher salt

Small pan

Measuring spoons

1+ rimmed baking sheet

Metal spatula

1+ large Tupperware container

1. Prepare work area by putting down tablecloth or newspapers. Assemble all equipment and supplies on work area.
2. Using the carving knife, carve a lid for your pumpkin and remove it.
3. Cut away pumpkin goop hanging from underneath the lid, and place goop in a large bowl. Lid should be clean cut on bottom. Set lid aside.
4. Using large metal spoon, scoop goop out of pumpkin. It’s best to scrape vertically, going from bottom to top, rotating as you go. Place all goop in the large bowl with the lid goop. Once pumpkin is clean on inside, it can be set aside to be carved into a jack-o-lantern.
5. Set goop bowl in-between the two empty bowls. Begin grabbing handfuls of goop and separate seeds into one empty bowl, and seedless goop into the other empty bowl. Discard or compost seedless goop.
6. MOST IMPORTANT STEP. Do not, I repeat DO NOT rinse seeds. Forget every recipe you’ve ever read for roasted pumpkin seeds. Don’t hold it against them, they just don’t know any better. This is the secret that will literally put your pumpkin seeds over the top. It’s the actual “secret sauce”. It’s pumpkin goop. Don’t worry, just trust. 
7. Pour unwashed pumpkin seeds into Pyrex measuring cup. Count how many cups you have. Note 2
8. Preheat oven to 250 degrees.
9. Multiply the following ingredients according to the amount of cups you have:

Per 2 cups unwashed pumpkin seeds (average yield from one large pumpkin):

1/2 tsp Worcestershire sauce

1 1/2 Tbs unsalted butter

1 1/4 tsp salt

1. Melt butter in small pan
2. Add Worcestershire sauce, melted butter and salt to seeds (make sure they are room temp. See Note 2.). 
3. Stir 
4. Distribute seeds among as many rimmed baking sheets as you need to be able to spread seeds out in a single layer. You may need to bake in batches.
5. Bake for 2 hours, stirring with a metal spatula every 15 minutes. If you have multiple baking sheets, rotate sheets from top to bottom of oven and flip sheets back to front to ensure even baking for all seeds.
6. Remove when seeds are a deep golden brown. Allow to cool. You will hear the lovely popping sound that tells you your yearly harvest of seeds is almost ready to eat. To experience this sound now, go here, and turn up your volume:
7. Eat many seeds directly from the pan. You’ve worked hard, and you deserve it.
8. Pack the remaining cooled seeds directly into large Tupperware containers, and seal for freshness. Note 3

Note 1: When I was a kid, all pumpkins were hull-less, at least in Illinois in the 70s/80s. We just picked out orange pumpkins from the patch (or grocery store), and my mom made delicious homemade seeds, perfect every time. I don’t know if pumpkin varieties with hulls took over since then, due to pressure for bigger, prettier pumpkins? (they all seem to have bulked up since I was a kid). Pumpkin seeds from these pumpkins are still somewhat edible, but it’s really difficult to chew the husk. I was thrilled to find the green blotchy pumpkins, as these seem to generally not have hulls. Phew!

Styrian

Kakai

Note 2: At this point in the process, you may be tempted to deal with the baking part tomorrow. Especially if you’ve thrown a pumpkin party, and you’ve had a few rounds of spiked hard apple cider. You’re tired, you’ve labored over these bowls, and your hands are cold. But not yet. Press on, my friend. Right now you have beautiful, stir-able, seeds. If you put these in the fridge and take them out to make tomorrow, the seeds will be cold, and the following ingredients will congeal in unpleasant ways on your mixing spoon, instead of mingling nicely with your room temp seeds. If its an absolute emergency, remember that allowing seeds to return to room temp the next day will be a required step.

Note 3: Share only with loved ones—family, and those you care about. If they don’t like these seeds, you may need to question your relationship. It’s a bad omen.