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

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  • 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

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