Sticky Sweet Sriracha Roasted Pumpkin Seeds

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Sriracha adds some heat to these pumpkin seeds, while honey adds a touch of sweetness.

Sticky Sweet Sriracha Roasted Pumpkin Seeds

 

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.

The heat from the Sriracha is balanced by some sweet honey and salty soy sauce. You roast the seeds most of the way plain first and then add the flavor mixture just for a little while at the end.

Crunch Time!

 

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Sticky Sweet Sriracha Roasted Pumpkin Seeds

Sriracha adds some heat to these pumpkin seeds, while honey adds a touch of sweetness.

  • Author: Christine Pittman
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

  • 1 and 1/2 cups pumpkin seeds, clean and patted dry
  • 2 Tbsp. vegetable oil
  • 1/4 tsp. salt
  • 1 Tbsp. liquid honey
  • 1 Tbsp. sriracha
  • 1 tsp. soy sauce

Instructions

  1. Preheat the oven to 300ºF. Line a large pan with parchment paper.
  2. 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.
  3. 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.