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brown roasted pumpkin seeds in white bowl

Soy Furikake Roasted Pumpkin Seeds

Shanna
Umami filled roasted pumpkin seeds with soy, honey, furikake and optional spicy togarashi seasoning. Elevated roasted pumpkin seeds.
Makes 8-12 ¼ cup servings.
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Prep Time 2 hours 5 minutes
Cook Time 25 minutes
Drying time 4 hours
Total Time 6 hours 30 minutes
Servings 12 Servings

Ingredients
  

  • 2-3 cups pumpkin seeds 120 g a cup
  • 1 Tablespoon plus one teaspoon oil - olive avocado etc, divided
  • ½-1 Teaspoon Kosher salt (See notes for brining seeds first)
  • ½ Teaspoon Pepper
  • 2-3 teaspoons soy sauce can also use gluten free tamari
  • 2-3 teaspoons honey
  • 2-3 Tablespoons furikake
  • 1 teaspoon kelp powder
  • ½ teaspoon togarashi spice

Instructions
 

  • Scoop out seeds from pumpkins, removing any pieces of pumpkin insides. Rinse well in a colander under cold water to continue to remove any stringy pumpkin pieces.
  • Spread the pumpkin seeds out on a paper towel lined baking sheet. Depending on how many seeds you get, you may need to use two baking sheets. Let dry completely, this takes a few hours up to overnight. You can speed this process up by drying the pumpkin seeds on a baking sheet in a 200 Deg F oven for 5-6 minutes. Then let cool before seasoning and roasting.
  • When ready to roast, heat your oven to 375 Deg F and line baking sheets with parchment paper.
  • Toss the dried pumpkin seeds with oil, salt and pepper. Spread out on the prepared baking sheet.
  • Roast for 15-20 minutes until golden, stirring every 5 minutes.
  • While the pumpkin seeds are roasting, whisk together the honey, soy and a little more oil in a bowl big enough to fit all the pumpkin seeds.
  • Add the roasted seeds to the honey soy mixture, stirring well to coat all the seeds, then spread back on the baking sheet. Roast for another 5 minutes.
  • As soon as they are back out of the oven quickly sprinkle over the furikake, optional kelp powder and optional togarashi and stir well to combine. Let cool completely before serving.
  • Keep in an airtight container or resealable bag up to a week.

Notes

For an alternate version to season the seeds - either boil for 10 minutes in salted water or soak overnight in salted water. Drain then dry before roasting.
You will want 5 grams of salt for 2 cups of water for every half cup of pumpkin seeds. For 2 cups of pumpkin seeds that will be 20 grams of salt and 8 cups of water.