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
1/2 teaspoon five-spice powder

Heat oven to 300 degrees F.

In colander, rinse seeds thoroughly under cold water to remove as much of pulp as possible.

Spread wet seeds on several paper towels to remove excess moisture. In small bowl, combine pumpkin seeds, melted butter, soy sauce, sugar and five-spice powder; stir to coat well.

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

Makes 2 cups
Source: Associated Press