Soy-Glazed Roasted Pumpkin Seeds With Furikake Recipe

Soy sauce, honey, and furikake give these roasted pumpkin seeds a Japanese-inspired twist.

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated Oct. 17, 2019
Soy Glazed Pumpkin Seeds With Furikake

Whisk together a tablespoon of soy sauce with a tablespoon of honey and a pinch of cayenne pepper. Roast your seeds according to our Basic Roasted Pumpkin Seeds recipe. Immediately toss the seeds 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 1/4 cup of furikake.

. Photograph: Vicky Wasik

Why This Recipe Works

  • Drying the seeds before roasting ensures they can be evenly coated in oil, for a perfectly toasted texture.
  • Roasting the pumpkin seeds at a moderate temperature dries them out without burning them, for a golden exterior and crisp center.

Take basic roasted pumpkin seeds to a new level with a sweet and salty glaze of soy sauce and honey. We finish the bowl off with a generous shake of the Japanese spice blend furikake.

Recipe Details

Soy-Glazed Roasted Pumpkin Seeds With Furikake Recipe

Active 10 mins
Total 90 mins
Serves 8 servings
Makes 2 cups

Soy sauce, honey, and furikake give these roasted pumpkin seeds a Japanese-inspired twist.

Ingredients

  • 2 cups pumpkin seeds

  • 2 tablespoons (30ml) vegetable, canola, or olive oil

  • 1 tablespoon (15ml) soy sauce

  • 1 tablespoon (15ml) honey

  • Pinch cayenne pepper

  • Kosher salt and freshly ground black pepper

  • 1/4 cup furikake

Directions

  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 200°F (90°C) oven, stirring occasionally, or use a hair dryer.

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

  3. Adjust oven rack to center position and preheat oven to 325°F (160°C). 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. 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.

Special Equipment

Rimmed baking sheet

Make-Ahead and Storage

Roasted pumpkin seeds do not require refrigeration. Store in an airtight container at room temperature.

Nutrition Facts (per serving)
124 Calories
7g Fat
12g Carbs
3g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 124
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 240mg 10%
Total Carbohydrate 12g 4%
Dietary Fiber 3g 11%
Total Sugars 3g
Protein 3g
Vitamin C 0mg 2%
Calcium 27mg 2%
Iron 1mg 5%
Potassium 169mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)