Sweet & Spicy Roasted Pumpkin Seeds

To prepare seeds for roasting, submerge them in a bowl of cold water and separate the seeds from any stringy squash netting. Remove and discard as much of the netting as you can, then drain the seeds well and spread them out on a clean kitchen towel or paper towels and pat to dry. 

Preheat the oven to 325°F. Line a large sheet pan with parchment paper. Combine the seeds, oil, sugar, fish sauce, paprika, Chili-Garlic seasoning (or garlic powder and chili flakes) in a medium bowl until the spices are evenly incorporated. 

Spread the coated seeds evenly over the surface of the sheet pan and bake, stirring every 5 minutes, until the seeds are golden and the moisture has evaporated, 15–17 minutes. Cool, transfer to a bowl—some of the seeds will have stuck together and that’s a good thing!—and serve.