Sriracha Pumpkin Seeds

Per 1 cup fresh pumpkin seeds:

2 tbsp melted butter

1 1/2 tsp sriracha

1/2 tsp garlic salt

cayenne pepper to taste (recommend 1/8-1/4 tsp)

Rinse seeds in a bowl of cold water. Drain on paper towels. Spread seeds on a baking sheet. Mix the melted butter, sriracha, and garlic salt in a small bowl and pour the mixture over the seeds. Toss to coat. Sprinkle the cayenne pepper over the seeds. Toast them at 375° for approx. 15 minutes, or until golden brown. Stir them every 5 minutes or so to toast them evenly.

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