To roast seeds, preheat oven to 300.
Scoop seeds from pumpkin; pull from fibers, discarding the fibers. Rinsing the seeds is not necessary but if you do, pay dry with paper towel.
Place 1 cup seeds in a bowl. Add oil and salt; toss to coat evenly. Place seeds in a single layer on a baking sheet. Roast for 30-45 minutes or until seeds make a popping sound and become golden, stirring occasionally.
To caramelize seeds, in a medium skillet melt butter over medium heat. Add brown sugar and stir until combined. Stir in roasted pumpkin seeds. When seeds just begin to sizzle, stir constantly for 1-2 minutes or until seeds are coated with melted sugar and turn deep brown. Be careful not to scorch. Remove from heat and transfer to a sheet of foil to cool, breaking up any clumps.
