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 

Todd Porter and Diane Cu
October 2014

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© Todd Porter & Diane Cu

Recipe Summary

total:
45 mins
Yield:
1 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400°. Line a baking pan with parchment paper.

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  • 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.