Why It 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.
- 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
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.
In a large bowl, whisk together the soy sauce, honey, and cayenne pepper.
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.
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.
Make-Ahead and Storage
Roasted pumpkin seeds do not require refrigeration. Store in an airtight container at room temperature.