Infused with black tea and lightly sweetened with honey, these roasted pumpkin seeds are a fragrant and healthy snack alternative.
Slideshow: More Pumpkin Seed Recipes
Seeds from 1 medium (10-pound) pumpkin (about 1 cup)
4 cups water
2 black tea bags
1 tablespoon kosher or sea salt, to taste
3 anise stars
8 to 10 black peppercorns
2 teaspoons vegetable oil
2 teaspoons honey
1/2 teaspoon ground ginger
How to Make It
Preheat the oven to 400°. Line a baking pan with parchment paper.
Combine the water, tea bags, salt, anise stars, and peppercorns in a pot and bring to a boil. Add the pumpkin seeds and boil for 10 minutes. Drain. Pat the pumpkins seeds dry on paper towels.
In a bowl, toss together the pumpkin seeds, vegetable oil, honey, and ground ginger. Spread the coated seeds evenly on the lined baking pan. Roast for 20-25 minutes, turning the seeds every 10 minutes. Remove the seeds from the oven when they are crispy. Allow to cool to room temperature and serve.
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