Five-spice Roasted Pumpkin Seeds

2 cups raw pumpkin seeds (seeds from 1 medium sweet pumpkin)

3 tablespoons melted butter

2 tablespoons soy sauce

1 tablespoon sugar

½ teaspoon five-spice powder

Heat the oven to 300 degrees.

In a colander, rinse the seeds thoroughly under cold water to remove as much of the pulp as possible. Spread the wet seeds on several paper towels to remove excess moisture.

In a small bowl, combine the pumpkin seeds, melted butter, soy sauce, sugar and five-spice powder; stir to coat well.

Spread the seeds on a rimmed baking sheet and roast, stirring occasionally, until golden brown, 35-45 minutes. Check the seeds frequently to prevent burning. Cool for at least 20 minutes before serving.

Makes two cups.

Associated Press