Sticky Asian Spiced Pumpkin Seeds

• vegetable oil
• 1 1/2 teaspoons Chinese five-spice powder
• 2 teaspoons toasted sesame oil
• 1 teaspoon soy sauce
• 1/2 teaspoon Sriracha hot sauce optional
• 1 pinch salt generous
• 1 cup pumpkin seeds raw shelled
• 1 tablespoon honey

1. Lightly coat a large plate with vegetable oil and set aside.
2. In a small bowl, combine Chinese five spice powder, sesame oil, soy sauce, sriracha (if using), and salt. Set aside.
3. In a 10-inch nonstick frying pan over medium heat, toast pumpkin seeds, stirring often, until they begin to get slightly darker and smell toasty, 2-3 minutes.
4. Quickly stir in spice mixture to coat seeds evenly. Continue stirring until fragrant, about 30 seconds.
5. Add honey and stir to coat evenly, about 30 seconds, reducing heat if needed to avoid scorching.
6. Remove from heat and spread in a single layer on prepared plate.
7. Let seeds cool to room temperature, about 10 minutes, stirring occasionally.
8. Serve, or store in an airtight container up to 5 days.

vegetable oil, sesame oil, soy sauce, hot sauce, salt generous, pumpkin seeds, honey

Taken from www.yummly.com/recipe/Sticky-Asian-Spiced-Pumpkin-Seeds-9088914 (may not work)