Soy-Glazed Roasted Pumpkin Seeds with Furikake

Ingredients

• 2 cups pumpkin seeds
• 2 tablespoons vegetable, canola, or olive oil
• 1 tablespoon soy sauce
• 1 tablespoon honey
• Pinch cayenne pepper
• Kosher salt and freshly ground black pepper
• 1/4 cup furikake

Directions

1. Rinse the pumpkin seeds well, taking your time to get rid of any clinging pulp. Spread them onto a rimmed baking sheet lined with paper towels, then leave them at room temperature until they are fully dry, about 1 hour. If you want to move things along, put the seeds in a 200 degrees F (90 degrees C) oven and stir them now and then, or dry them with a hair dryer.
2. Whisk the soy sauce, honey, and cayenne together in a large bowl.
3. Set an oven rack in the center and heat the oven to 325 degrees F (160 degrees C). In a large bowl, coat the dried pumpkin seeds with the oil, then season them with salt and pepper. Scatter the seeds on a rimmed baking sheet and roast, stirring from time to time, until they are lightly golden, about 25 minutes total.
4. Right away, tip the hot seeds into the bowl with the soy-honey mixture and toss to coat. Put them back in the oven and roast for another 5 minutes. Once they have cooled, separate any stuck-together seeds and toss them with the furikake.