Prep the seeds: If using seeds from a pumpkin, separate them from the pulp. Rinse in a bowl of water, swishing to remove strings. Don’t stress about getting every bit off—some is fine.

Boil for better texture: Bring a pot of water to a simmer with 1 teaspoon salt. Add seeds and cook for 8–10 minutes. This seasons them and helps them crisp. Drain well and pat dry with a clean towel.

Preheat the oven: Set to 325°F (165°C). Line a baking sheet with parchment for easy cleanup.

Make the coating: Melt the butter. In a large bowl, whisk melted butter, oil, vanilla (if using), cinnamon, granulated sugar, brown sugar, and ¼ teaspoon salt.

Toss the seeds: Add the dried seeds to the bowl and stir until evenly coated. The sugar will look slightly sandy—perfect.

Spread and roast: Spread seeds in a single layer on the baking sheet. Roast for 22–30 minutes, stirring every 8–10 minutes to prevent hot spots.

Watch for doneness: Seeds are done when golden, dry to the touch, and smell toasty. They may still feel a bit soft right out of the oven; they crisp as they cool.

Final toss (optional): For extra sparkle, sprinkle 1–2 teaspoons sugar over the hot seeds and toss once more on the pan.

Cool completely: Let them cool on the pan for 15–20 minutes before transferring to a bowl or container.