Honey and Tea-Spiced Pumpkin Seeds

1. 1

   Preheat the oven to 400.

2. 2

   Line a baking pan with parchment paper.

3. 3

   Combine the water, tea bags, salt, anise stars, and peppercorns in a pot and bring to a boil.

4. 4

   Add the pumpkin seeds and boil for 10 minutes.

5. 5

   Drain.

6. 6

   Pat the pumpkins seeds dry on paper towels.

7. 7

   In a bowl, toss together the pumpkin seeds, vegetable oil, honey, and ground ginger.

8. 8

   Spread the coated seeds evenly on the lined baking pan.

9. 9

   Roast for 20-25 minutes, turning the seeds every 10 minutes.

10. 10

    Remove the seeds from the oven when they are crispy.

11. 11

    Allow to cool to room temperature and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.