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
3. Directions:
3.1 Prep
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Lightly coat a large plate with vegetable oil and set aside.
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In a small bowl, combine the Chinese five spice powder, sesame oil, soy sauce, sriracha (if using), and salt. Set aside.
3.2 Stove
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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.
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Quickly stir in the spice mixture and coat seeds evenly. Continue stirring until fragrant, about 30 seconds.
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Add the honey and stir to coat evenly, about 30 seconds, reducing the heat if needed to avoid scorching.
3.3 Prep
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Remove from heat and spread the seeds in a single layer on the prepared plate.
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Let seeds cool to room temperature, stirring occasionally, about 10 minutes.
3.4 Serve
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Serve immediately, or store in an airtight container for up to 5 days.
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