Pumpkin seeds in a sweet and tangy glaze

Ingredients:

• 2 cups raw pumpkin seeds (from 1 large pumpkin)
• 2 tablespoons of honey
• 2 tablespoons Sriracha sauce
• 1 tbsp lime zest + 1 tbsp juice
• 1/4 tsp garlic powder

Preparation:

1. Preheat the oven to 150°C. Place the pumpkin seeds in a colander and rinse off any pulp and fiber. Spread the seeds on a rimmed baking sheet and toast in the oven for 30-45 minutes.
2. Combine the seeds in a medium bowl with the honey, Sriracha sauce, lime zest and juice, then add the garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper, coating evenly.
3. Return the seeds to the baking sheet, spread them out in an even layer, and bake until slightly darkened and dry, about 35 minutes. Let cool, then break up any clumps and enjoy!