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

1. Preheat the oven to 400.
2. Line a baking pan with parchment paper.
3. Combine the water, tea bags, salt, anise stars, and peppercorns in a pot and bring to a boil.
4. Add the pumpkin seeds and boil for 10 minutes.
5. Drain.
6. Pat the pumpkins seeds dry on paper towels.
7. In a bowl, toss together the pumpkin seeds, vegetable oil, honey, and ground ginger.
8. Spread the coated seeds evenly on the lined baking pan.
9. Roast for 20-25 minutes, turning the seeds every 10 minutes.
10. Remove the seeds from the oven when they are crispy.
11. 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)