Sriracha adds some heat to these pumpkin seeds, while honey adds a touch of sweetness.
Every person I know, me included, has a bit of a Sriracha obsession. I mean, I even put Sriracha on popcorn. Oh, and on fried eggs. Too good! So you know that when Fall rolled around and I started scheming about pumpkin seeds, Sriracha would have to make its way in there too.
Heat And Sweet
I love roasted pumpkin seeds. The heat from the Sriracha is balanced by some sweet honey and salty soy sauce in this version. You roast the seeds most of the way plain first and then add the flavor mixture just for a little while at the end.
- 1 and ½ cups pumpkin seeds, clean and patted dry
- 2 Tbsp. vegetable oil
- ¼ tsp. salt
- 1 Tbsp. liquid honey
- 1 Tbsp. sriracha
- 1 tsp. soy sauce
- Preheat the oven to 300°F. Line a large pan with parchment paper.
- Arrange the pumpkin seeds in a single layer on the parchment and toss with oil and salt. Roast until dried and browned, 30-40 minutes.
- Meanwhile, stir together the honey, sriracha, and soy sauce. Toss it with the pumpkin seeds and roast for 10 minutes longer. Cool pan on a cooling rack.
This post originally appeared in October 2016 and was revised and republished in October 2021.