Roasted Pumpkin Seeds with Lemongrass, Chili, and Toasted Coconut

Ingredients

• 2 cups pumpkin seeds
• 2 tablespoons vegetable, canola, or olive oil
• Kosher salt and freshly ground black pepper
• 2 stalks lemongrass
• 2 Thai chilies, finely chopped
• 1 tablespoon honey
• 1 tablespoon fish sauce
• 1 teaspoon freshly squeezed lime juice from 1 lime
• 1/2 teaspoon grated lime zest
• 1 clove garlic, minced
• Toasted flaked coconut, for garnish
• Finely minced cilantro, for garnish

Directions

1. Rinse the pumpkin seeds well, taking care to get rid of any clinging pulp. Spread them on a rimmed baking sheet lined with paper towels, then leave them at room temperature until fully dry, about 1 hour. If you want to move things along, place the seeds in a 200 degrees F (90 degrees C) oven and stir now and then, or use a hair dryer.
2. Set an oven rack in the middle and heat the oven to 325 degrees F (160 degrees C). Put the dried pumpkin seeds in a large bowl, add the oil, and season with salt and pepper. Toss to coat, then spread the seeds on a rimmed baking sheet. Roast, stirring occasionally, until they turn a light golden brown, about 25 minutes total.
3. While the seeds roast, finely chop the tender lower portions of the lemongrass stalks. Using the same large bowl from the seeds, stir together the chopped lemongrass, Thai chilies, honey, fish sauce, lime juice, lime zest, and minced garlic.
4. Once the pumpkin seeds are done roasting, take them out of the oven and immediately toss them with the lemongrass mixture. Put the seeds back on the baking sheet and bake for 5 minutes more. Cool, then toss with flaked coconut and cilantro to taste, and serve.