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Roasted Five Spice Pumpkin Seeds
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November 18, 2015 Comments Off on Roasted Five Spice Pumpkin Seeds
We always roast pumpkin seeds when we carve pumpkins at Halloween, but this year, we decided to “dress up” the seeds with a little butter, honey, kosher salt, &, my favorite spice, Chinese five spice powder…this spice rocks! If you do not have any, please go get some! A combination of cinnamon, cloves, fennel, star anise, and Szechwan peppercorns, this spice is incredibly versatile & can be used in a variety of dishes…buy a jar & see for yourself. When used in this recipe, the honey heightens all the various spices to create a flavor that is addicting! This is a quick & easy nibble to serve all Fall, & is the perfect bar snack served with Thanksgiving cocktails. Yum!
Place the pumpkin seeds in a colander. Under cold running water, remove all the pumpkin from the seeds (a). Once all the pumpkin is removed, shake the pumpkin seeds till dry & place into a large dish towel, massaging the seeds until dry...place the dried seeds into a bowl (b).
Add the butter, honey, five spice powder & kosher salt to the seeds (a). Toss together well until all the pumpkin seeds are well coated with the ingredients (b).
Preheat your oven to 350˚.
Spread the pumpkin seeds in a single layer on a silicone-lined rimmed baking sheet (a). Roast until caramel brown, about 20 minutes (a). The pumpkin seeds will be aromatic. Do not test at this point...the roasted seeds will be too hot.
Allow the seeds to cool for about 20 minutes...transfer to a serving bowl & serve.
Makes 1 cup.
If you want spicier pumpkin seeds, substitute Mike's Hot Honey for the regular honey...the result will be amazing!