Honey and Tea-Spiced Pumpkin Seeds

Ingredients

• Seeds from 1 medium (10-pound) pumpkin (about 1 cup)
• 4 cups water
• 2 black tea bags
• 1 tablespoon kosher or sea salt
• to taste
• 3 anise stars
• 8 to 10 black peppercorns
• 2 teaspoons vegetable oil
• 2 teaspoons honey
• 1/2 teaspoon ground ginger

Instructions

1. Preheat the oven to 400.
2. Line a baking pan with parchment paper.
3. Combine the water, tea bags, salt, anise stars, and peppercorns in a pot and bring to a boil.
4. Add the pumpkin seeds and boil for 10 minutes.
5. Drain.
6. Pat the pumpkins seeds dry on paper towels.
7. In a bowl, toss together the pumpkin seeds, vegetable oil, honey, and ground ginger.
8. Spread the coated seeds evenly on the lined baking pan.
9. Roast for 20-25 minutes, turning the seeds every 10 minutes.
10. Remove the seeds from the oven when they are crispy.
11. Allow to cool to room temperature and serve.