Soy, sesame, and sweet and savory spices flavor these crunchy and highly snackable pumpkins seeds. We added a touch of sriracha for a little heat; you can leave it out, if you prefer, or double it if you’re feeling adventurous.
Satisfy your sweet tooth with this easy-to-make recipe for Sticky Asian Spiced Pumpkin Seeds.
1. Info for Sticky Asian Spiced Pumpkin Seeds
- Cook Time: 8 min
- Total Time: 8 min
- Servings: 8
- Calories: 132.6 kcal
2. Ingredients for Sticky Asian Spiced Pumpkin Seeds
- Vegetable oil
- 1 1/2 tsp. Chinese five spice powder
- 2 tsp. toasted sesame oil
- 1 tsp. soy sauce
- 1/2 tsp. sriracha hot sauce (optional)
- Pinch of salt (generous)
- 1 cup raw shelled pumpkin seeds
- 1 Tbsp. honey
Lightly coat a large plate with vegetable oil and set aside.
In a small bowl, combine the Chinese five spice powder, sesame oil, soy sauce, sriracha (if using), and salt. Set aside.
In a 10-inch nonstick frying pan over medium heat, toast the pumpkin seeds, stirring often, until they begin to get slightly darker and smell toasty, 2-3 minutes.
Quickly stir in the spice mixture and coat seeds evenly. Continue stirring until fragrant, about 30 seconds.
Add the honey and stir to coat evenly, about 30 seconds, reducing the heat if needed to avoid scorching.
Remove from heat and spread the seeds in a single layer on the prepared plate.
Let seeds cool to room temperature, stirring occasionally, about 10 minutes.
Serve immediately, or store in an airtight container for up to 5 days.