Nuts, Roasting

To roast nuts or seeds such as pumpkin seeds for appetizers, combine 1 pound nuts or seeds, 1 cup water and 1 tablespoon salt in a large skillet set over low heat. Cook, stirring occasionally, until the water evaporates. Then stir constantly until the nuts are dry and brown. Shake the nuts in a colander or sieve to remove excess salt, then spread them on a baking sheet and, if you wish, sprinkle them with saffron water, lime juice or spices to your taste. Shake the sheet to distribute the flavorings, and bake the nuts or seeds in a warm oven (250°F) for 1 to 1 ½ hours, until completely dried. Store in an airtight jar.