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Sticky Asian Spiced Pumpkin Seeds
YUMMLYDescription
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 Yummly original created by Angela Brassinga.
Ingredients
Directions
- Lightly coat a large plate with vegetable oil and set aside.
- In a small bowl, combine the Chinese five spice powder, sesame oil, soy sauce, sriracha (if using), and salt. Set aside.
- 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.
NutritionView More
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| 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.