Sriracha Honey Pumpkin Seeds

We've amped up the flavor of roasted pumpkin seeds by tossing them with some fiery sriracha; a touch of sweet honey rounds them out.
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  • Level: Easy
  • Total: 1 hr 35 min
  • Active: 15 min
  • Yield: 2 cups
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2 cups raw pumpkin seeds (from 1 large pumpkin)

2 tablespoons honey 

2 tablespoons sriracha

1 tablespoon lime zest plus 1 tablespoon juice 

1/4 teaspoon garlic powder 

Kosher salt and freshly ground black pepper 


  1. Preheat the oven to 300 degrees F.
  2. Place the pumpkin seeds in a colander and rinse away all the pulp and stringy stuff.  
  3. Spread the seeds out on a rimmed baking sheet and roast until dry, 30 to 45 minutes.  
  4. Toss the seeds with the honey, sriracha, lime zest and juice in a medium bowl, then stir in the garlic powder 1 teaspoon salt and 1/4 teaspoon pepper until evenly coated. 
  5. Return the seeds to the baking sheet, spread them out and roast until slightly darkened and dry, about 35 minutes. 
  6. Let cool, then break up into pieces before serving.