Sticky Asian Spiced Pumpkin Seeds

YUMMLY
8Ingredients
8Minutes
130Calories

Description

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. The recipe is a Yumml…

original created by Angela Brassinga.

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Ingredients

US|METRIC
  • vegetable oil
  • 1 1/2 teaspoons Chinese five-spice powder
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon soy sauce
  • 1/2 teaspoon Sriracha hot sauce (optional)
  • 1 pinch salt (generous)
  • 1 cup pumpkin seeds (raw shelled)
  • 1 tablespoon honey
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    Directions

    1. Lightly coat a large plate with vegetable oil and set aside.
    2. In a small bowl, combine Chinese five spice powder, sesame oil, soy sauce, sriracha (if using), and salt. Set aside. (Pro Tip: Find Chinese five spice in the baking aisle alongside other spices.)
    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. (Pro Tip: Shelled pumpkin seeds are sometimes labeled pepitas.)
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    NutritionView More

    130Calories
    Sodium3% DV80mg
    Fat18% DV12g
    Protein10% DV5g
    Carbs2% DV5g
    Fiber4% DV1g
    Calories130Calories from Fat110
    % DAILY VALUE
    Total Fat12g18%
    Saturated Fat2g10%
    Trans Fat0g
    Cholesterol0mg0%
    Sodium80mg3%
    Potassium135mg4%
    Protein5g10%
    Calories from Fat110
    % DAILY VALUE
    Total Carbohydrate5g2%
    Dietary Fiber1g4%
    Sugars2g4%
    Vitamin A0%
    Vitamin C2%
    Calcium2%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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