Soy-Glazed Roasted Pumpkin Seeds With

• 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

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 200u0b0F (90u0b0C) 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 325u0b0F (160u0b0C). 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.

pumpkin seeds, vegetable, soy sauce, honey, cayenne pepper, kosher salt, furikake

Taken from www.seriouseats.com/recipes/2018/10/roasted-pumpkin-seeds-soy-glaze-furikake.html (may not work)