Step 1 of 8
Sticky Asian Spiced Pumpkin Seeds
Lightly coat a large plate with vegetable oil and set aside.
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Step 2 of 8
Sticky Asian Spiced Pumpkin Seeds
In a small bowl, combine the 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.
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Step 3 of 8
Sticky Asian Spiced Pumpkin Seeds
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.
PRO TIP Shelled pumpkin seeds are sometimes labeled as pepitas.
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Step 4 of 8
Sticky Asian Spiced Pumpkin Seeds
Quickly stir in the spice mixture and coat seeds evenly. Continue stirring until fragrant, about 30 seconds.
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Step 5 of 8
Sticky Asian Spiced Pumpkin Seeds
Add the honey and stir to coat evenly, about 30 seconds, reducing the heat if needed to avoid scorching.
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Step 6 of 8
Sticky Asian Spiced Pumpkin Seeds
Remove from heat and spread the seeds in a single layer on the prepared plate.
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Step 7 of 8
Sticky Asian Spiced Pumpkin Seeds
Let seeds cool to room temperature, stirring occasionally, about 10 minutes.
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Step 8 of 8
Sticky Asian Spiced Pumpkin Seeds
Serve immediately, or store in an airtight container for up to 5 days.
