Add ingredients to a bowl, soak two hours.

Drain liquids off into a pan.

Pat seeds dry and arrange on a baking sheet lined with a silpat or place in a nonstick pan.

Let liquid mixture simmer on medium until it reduces in size and becomes a thick, sticky sauce.

Drizzle over pumpkin seeds.

Bake at 240 degrees (or as low as your oven will go) for 1- 1 1/2 hours, or until dry to the touch.