To make toasted seeds: Rinse the seeds and drain immediately in a fine sieve. Transfer to a hot pan over medium heat (I prefer to use an iron skillet, adds iron!!), and stir constantly as they dry and become golden brown and a little puffed. They may begin to pop, and some popping is okay, but if the seeds begin to pop right out of the pan, reduce the heat. Remove from the pan when done and sprinkle with a few drops of shoyu, stirring to combine (this step is optional, for me they taste really good on their own). Keep small batches (about 1 cup) of toasted seeds in a jar in the fridge for up to 2 weeks. Toasted seeds make even the simplest meals delicious.
From "The Kind Diet" by Alicia Silverstone.