Roasted Sriracha Pumpkin Seeds

Pumpkins are in abundance in October in America, and they are so versatile and fun to play with. You can carve them, decorate them, roast them and eat the flesh and/or the seeds. You can even serve food inside them. 

While the flesh can be used for many things, roasting the leftover seeds are a popular healthy snack. I tried this version on a whim, and they turned out to be rather tasty. It comes together very quickly and makes plenty to share or nosh on all week long. Enjoy and happy baking!

Roasted Sriracha Pumpkin SeedsAdapted from a recipe from Honest Cooking

2 cups

2 cups fresh pumpkin seeds, cleaned from pulp
2 Tbsp. salted butter, melted
3 tsp. brown sugar
3 tsp. Sriracha
1 tsp. five spice

Preheat the oven to 250 degrees. 

Line a baking sheet with parchment paper.
Spread the pumpkin seeds evenly on the baking sheet and bake 30 minutes, until dry and golden.
In a large mixing bowl, mix together the butter, brown sugar, Sriracha and five spice. Add the seeds together until evenly coated.
Preheat the oven to 300 degrees.
Return the seeds to the baking sheet in an even layer and bake for 10 minutes. Let cool, then store in an airtight container.