If you’re willing to put in a little work, these roasted pumpkin seeds are far from your average salty snack. Cleaning the seeds is the hardest part! If you can do that, you’ll be rewarded with a sweet, subtly citrusy flavor—not a salt bomb.
- Cut open a pumpkin and use a strong metal spoon to scrape the insides and scoop out the seeds. Place the pumpkin seeds in a colander and run under water to rinse and separate the seeds from the pulp. Spread the clean seeds on a baking sheet or cutting board and pat dry with a paper towel.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or grease it with cooking spray.
- In a bowl, toss the seeds with the melted butter and honey, then coat evenly with dry tea and salt. If you’re using loose leaf tea (approx. 1 tsp.) instead of tea from a bag, you may want to grind it first in a coffee grinder.
- Spread the seeds out over the baking sheet in a single layer and bake on the top rack for about 20 minutes, or until they’re crispy and light golden brown. Stir the seeds every now and then while baking so that they roast evenly.
Recipe by Kate Kosaya