Honey and Tea-Spiced Pumpkin Seeds

Infused with black tea and lightly sweetened with honey, these roasted pumpkin seeds are a fragrant and healthy snack alternative.

  • Total Time:
  • Servings: 1 cup

Related Video

More Videos
Ludo Lefebvre’s Ultimate Ratatouille

Ingredients

  • 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 this recipe

  1. Preheat the oven to 400°. Line a baking pan with parchment paper.
  2. 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.
  3. 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.
Contributed By Photo © Todd Porter & Diane Cu Published October 2014

Related Video

More Videos
Ludo Lefebvre’s Ultimate Ratatouille




471337 recipes/honey-and-tea-spiced-pumpkin-seeds 2014-02-23 Todd Porter and Diane Cu fall|winter|roasting|cocktail-party|halloween|appetizers-starters|food-gifts|fast|gluten-free|healthy|make-ahead|vegetarian|web-exclusive|snack october-2014 recipes,honey-and-tea-spiced-pumpkin-seeds 471337
Close