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Preheat oven to 350°F. Line a jelly roll pan with parchment paper.
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Stir together granulated sugar, brown sugar, and sriracha seasoning in a small bowl.
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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).
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Transfer pepitas to a large bowl. Pour juice over pepitas and toss to coat. Add sugar mixture and stir to coat.
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Spread pepitas evenly on prepared jelly roll pan. Bake for 6 minutes, stirring once.
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Cool pepitas in the pan on top of a wire rack for 30 minutes.
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Use the parchment paper to break apart pepitas by rolling it up and pressing down while rolling.
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Store pepitas in an airtight container for up to 2 days.