I love the heat and the sweet the sriracha and honey bring to these pumpkin seeds. They are delicious when rolled into my Honey Caramel Popcorn Balls for a modern twist for kids of all ages. Or enjoy them for a fun party snack on their own. Any way you eat them, they are addictive.
Makes 2 cups
- 2 cups of raw pumpkin seeds
- 4 Tablespoons sriracha
- 3 Tablespoons honey
- 1 Tablespoon vegetable oil
- 1 teaspoon sea salt
Preheat the oven to 325°F.
In a medium mixing bowl, add the pumpkin seeds, sriracha, honey and vegetable oil. Mix with a wooden spoon until the seeds are fully coated.
Line two baking sheets with parchment paper. Divide the coated pumpkin seeds and spread evenly on each sheet so that most of the pumpkin seeds are not touching. Place in the oven and bake 20-22 minutes until dark red and crunchy (be careful not to burn). Turn the pans halfway through to ensure the seeds roast evenly.
Remove from the oven and sprinkle with salt. Let cool on wire racks. Break the seeds up with fingers and place in a bowl before serving.
Store in a cool place up to a week in a resealable plastic bag.