recipe. Immediately toss the seeds 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 1/4 cup of furikake.Behold the newest snack you won't be able to stop eating. These pumpkin seeds will satisfy your sweet, salty, and spicy hankerings, thanks to soy sauce, honey, and a pinch of cayenne pepper.
recipe, using the browned butter sauce in place of the oil. Toss with additional fresh sage as soon as they come out of the oven.Sage and brown butter is a classic fall combination. It's nutty, woodsy, and smells just like Thanksgiving. Now you can impart that flavor to your pumpkin seeds by roasting them in sage-infused brown butter. A squeeze of lemon juice keeps the buttery richness in check.
recipe, removing them from oven half way through roasting. Toss with the garlic oil and continue roasting. When cool, toss with a few tablespoons of finely grated parmesan and chopped parsley or basil.We love garlic and Parmesan atop our pasta, pizza, and...pretty much any carb. But have you tried the combo on pumpkin seeds? We roast our seeds in butter with garlic and red pepper flakes and then top the mix off with a flurry of grated Parmesan.
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