- 3 cups (approximately) fresh pumpkin seeds
- ¼ cup organic cane sugar
- ¼ cup vegetable oil
- 1 teaspoon Chinese five-spice seasoning
- 1 teaspoon sea salt
Rinse the pumpkin seeds under cold water and pick out the pulp and strings. Soak seeds overnight, and then spread out to dry. (Soaking can be skipped, but seeds may be less crunchy.) Place dry pumpkin seeds in a single layer on a baking sheet. Sprinkle with five-spice, sugar, and salt. Stir to coat. Bake at 325˚ until toasted, about 25 minutes, checking and stirring after 10 minutes. Let cool and store in an air-tight container.
NOTE: Sugar Pie pumpkins have great seeds for roasting.