Ingredients

The following ingredients have 3 Servings
  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed light brown sugar
  • 2 teaspoons sriracha seasoning (not sauce)
  • 2 cups raw pepitas (pumpkin seed kernels)
  • 3 tablespoons fresh orange or tangerine juice

Instruction

  • Preheat oven to 350°F. Line a jelly roll pan with parchment paper.
  • Stir together granulated sugar, brown sugar, and sriracha seasoning in a small bowl.
  • Place pepitas in a large non-stick skillet over medium heat. Cook, stirring constantly, about 8 minutes or until pepitas have puffed slightly and will start to pop (do not let them brown).
  • Transfer pepitas to a large bowl. Pour juice over pepitas and toss to coat. Add sugar mixture and stir to coat.
  • Spread pepitas evenly on prepared jelly roll pan. Bake for 6 minutes, stirring once.
  • Cool pepitas in the pan on top of a wire rack for 30 minutes.
  • Use the parchment paper to break apart pepitas by rolling it up and pressing down while rolling.
  • Store pepitas in an airtight container for up to 2 days.