Soy-Glazed Roasted Pumpkin Seeds With

1. 1

   Carefully wash pumpkin seeds to remove all excess pulp. Transfer pumpkin seeds to a paper towel-lined rimmed baking sheet. Allow to rest at room temperature until completely dry, about 1 hour. To speed up the process, dry pumpkin seeds in a 200u00b0F (90u00b0C) oven, stirring occasionally, or use a hair dryer.

2. 2

   In a large bowl, whisk together the soy sauce, honey, and cayenne pepper.

3. 3

   Adjust oven rack to center position and preheat oven to 325u00b0F (160u00b0C). In a large bowl, toss dried pumpkin seeds with oil and season with salt and pepper. Transfer to a rimmed baking sheet. Roast until pale golden brown, stirring occasionally, about 25 minutes total.

4. 4

   Immediately toss the seeds in the bowl with the soy and honey mixture, return to the oven, and let roast for another 5 minutes. When cool, break seeds apart and toss with furikake.

* Per serving · 4 servings · Values may vary.

No additional tips available.