Roasted Pumpkin Seeds With Lemongrass, Chili, And Toasted Coconut Recipe

• 2 cups pumpkin seeds
• 2 tablespoons (30ml) vegetable, canola, or olive oil
• Kosher salt and freshly ground black pepper
• 2 stalks lemongrass
• 2 Thai chilies, finely chopped
• 1 tablespoon (15ml) honey
• 1 tablespoon (15ml) fish sauce
• 1 teaspoon freshly squeezed lime juice from 1 lime
• 1/2 teaspoon grated lime zest
• 1 clove garlic, minced
• Toasted flaked coconut, for garnish
• Finely minced cilantro, for garnish

1. Carefully wash pumpkin seeds to remove all excess pulp. Transfer pumpkin seeds to a paper towel-lined rimmed baking sheet. Allow to rest at room temperature until completely dry, about 1 hour. To speed up the process, dry pumpkin seeds in a 200u0b0F (90u0b0C) oven, stirring occasionally, or use a hair dryer.
2. Adjust oven rack to center position and preheat oven to 325u0b0F (160u0b0C). In a large bowl, toss dried pumpkin seeds with oil and season with salt and pepper. Transfer to a rimmed baking sheet. Roast until pale golden brown, stirring occasionally, about 25 minutes total.
3. Meanwhile, finely chop the tender bottom sections of the lemongrass stalks. In the same large bowl used for tossing the seeds, combine chopped lemongrass with Thai chilies, honey, fish sauce, lime juice, lime zest, and minced garlic.
4. When pumpkin seeds are finished, remove from the oven and toss immediately with lemongrass mixture. Return seeds baking sheet and bake for an additional five minutes. Allow to cool, toss with flaked coconut and cilantro to taste, and serve.

pumpkin seeds, vegetable, kosher salt, stalks lemongrass, chilies, honey, fish sauce, lime zest, clove garlic, coconut, cilantro

Taken from www.seriouseats.com/recipes/2018/10/roasted-pumpkin-seeds-lemongrass-chili-coconut.html (may not work)