📝 About This Recipe
Hailing from the mist-shrouded peaks of Anhui province, these roasted seeds are a quintessential staple of Hui cuisine, known for their deep, earthy complexity. This recipe utilizes the traditional 'sand-roasting' philosophy, infusing crunchy pumpkin and sunflower seeds with a fragrant brine of star anise, Sichuan peppercorns, and Chinese licorice. Perfect as a social snack, these seeds offer a nostalgic taste of Chinese teahouse culture with a sophisticated, savory finish.
🥗 Ingredients
The Seeds
- 2 cups Raw Pumpkin Seeds (Pepitas) (in-shell for authentic experience)
- 2 cups Raw Sunflower Seeds (in-shell)
Aromatic Infusion Brine
- 6 cups Water (filtered)
- 3 tablespoons Sea Salt (adjust for desired saltiness)
- 4 pieces Star Anise (whole)
- 1 tablespoon Sichuan Peppercorns (slightly crushed to release oils)
- 1 piece Cinnamon Stick (about 3 inches long)
- 2-3 slices Dried Licorice Root (Gan Cao) (provides the signature Hui sweetness)
- 3 pieces Bay Leaves (dried)
- 1 teaspoon Fennel Seeds
- 1 tablespoon Rock Sugar (for a mellow shine and balance)
Finishing Touches
- 1 teaspoon Toasted Sesame Oil (optional, for aroma)
- 1/2 teaspoon Five Spice Powder (for extra depth after roasting)
👨🍳 Instructions
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1
Rinse the raw pumpkin and sunflower seeds thoroughly in a fine-mesh colander under cold running water to remove any dust or debris.
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2
In a large stockpot, combine the 6 cups of water, sea salt, star anise, Sichuan peppercorns, cinnamon stick, licorice root, bay leaves, fennel seeds, and rock sugar.
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3
Bring the brine to a rolling boil over high heat, stirring until the salt and sugar are completely dissolved.
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4
Add the cleaned seeds to the boiling brine. Reduce the heat to medium-low and simmer gently for 20 minutes to allow the flavors to penetrate the shells.
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5
Turn off the heat, cover the pot, and let the seeds soak in the liquid for at least 4 hours (or overnight for maximum flavor depth).
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6
Preheat your oven to 300°F (150°C). Line two large baking sheets with parchment paper.
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7
Drain the seeds thoroughly in a colander. Discard the whole spices, or keep a few star anise for decorative roasting.
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8
Pat the seeds as dry as possible using a clean kitchen towel. Excess moisture will lead to steaming rather than roasting.
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9
Spread the seeds in a single, even layer across the prepared baking sheets. Do not overcrowd them.
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10
Roast in the oven for 30-40 minutes. Every 10 minutes, use a spatula to toss the seeds, ensuring they dry out and color evenly.
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11
Monitor closely toward the end; the seeds are done when they are completely dry to the touch and the kernels inside are crisp and slightly golden.
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12
Remove from the oven and, while still hot, lightly toss with the optional five-spice powder and a tiny drop of sesame oil if desired.
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13
Allow the seeds to cool completely on the tray. They will continue to crisp up as they reach room temperature.
💡 Chef's Tips
For the best flavor, use the freshest raw seeds you can find—older seeds can turn rancid quickly. If you prefer a spicier kick, add 3-4 dried red chilies to the brine during the simmering stage. Don't skip the soaking process; this is the secret to getting the flavor inside the shell rather than just on the surface. If the seeds feel 'leathery' after cooling, return them to a low oven for another 5-10 minutes to remove remaining moisture. Store in an airtight glass jar to maintain crunch for up to two weeks.
🍽️ Serving Suggestions
Serve alongside a pot of hot Huangshan Maofeng green tea for a truly authentic Anhui experience. Place in small ceramic bowls as a welcoming snack for guests before a multi-course Chinese dinner. Pair with a crisp, cold lager to balance the salty and spiced notes of the seeds. Mix with dried goji berries and walnuts for a traditional 'Hui-style' trail mix. Enjoy as a meditative snack during a slow afternoon of reading or conversation.