Honey and Tea-Spiced Pumpkin Seeds
- 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
- 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.
pumpkin, water, black tea bags, kosher, anise, vegetable oil, honey, ground ginger
Taken from www.foodandwine.com/recipes/honey-and-tea-spiced-pumpkin-seeds (may not work)