Zataar Spiced Roast Pumpkin Seeds

2 cups raw pumpkin seeds, pumpkin membranes removed, washed and pat dry
2 tablespoons melted butter
2 tablespoons olive oil
2 tablespoons zataar spice
Flaked sea salt
1/2 teaspoon dried fennel seeds
A few sprigs fresh thyme

Heat oven to 300. Place pumpkin seeds in a mixing bowl. Add melted butter and olive oil and toss well to coat. Season with zataar spice and a generous pinch sea salt. Add fennel and thyme. Toss well and turn out onto a parchment lined baking sheet - spreading seeds with hands to create a single layer. Roast until seeds are golden brown and crunchy, about 45 minutes. Use a spatula to turn seeds several times during cooking. Remove from oven and let cool slightly before serving.