This recipe is two-part: a recipe for watermelon seeds, and a recipe for muskmelon (honeydew or cantaloupe) seeds. Make and enjoy these separately, or combine them for a seed mix.
Both kinds of seeds completely satiate any longing for a salty, crunchy snack. The final watermelon seeds will have a deep, caramelly nuttiness similar to pumpkin seeds, but more popcorn-like in flavor. Muskmelon seeds are a little bit brighter and lighter, and better suited for taking on the flavors of what they're roasted in. (Here the soy sauce will bake onto the seeds, coating them in salty umami goodness, and the sesame seed oil rounds out the flavor.) The watermelon seeds require an hour pre-soaking, while the muskmelon seeds need to be rinsed and dried (for an hour, but overnight is preferable).
The recipes for each yield about 1/4 cup; scale the recipe up as you see fit. Keep in an airtight container for a month in the fridge or six months in the freezer. —Siobhan Wallace
about 1/4 cup (each)
Roasted Watermelon Seeds
(about 2.5 tablespoons) rinsed watermelon seeds, about the amount from a 10-ib. watermelon
Salt, to taste
Roasted Muskmelon Seeds
(about 1/4 cup) of seeds (a ripe cantaloupe with yield about one ounce)