Sticky Asian Spiced Pumpkin Seeds

1. 1

   Lightly coat a large plate with vegetable oil and set aside.

2. 2

   In a small bowl, combine Chinese five spice powder, sesame oil, soy sauce, sriracha (if using), and salt. Set aside.

3. 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. 4

   Quickly stir in spice mixture to coat seeds evenly. Continue stirring until fragrant, about 30 seconds.

5. 5

   Add honey and stir to coat evenly, about 30 seconds, reducing heat if needed to avoid scorching.

6. 6

   Remove from heat and spread in a single layer on prepared plate.

7. 7

   Let seeds cool to room temperature, about 10 minutes, stirring occasionally.

8. 8

   Serve, or store in an airtight container up to 5 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.