Honey Roasted Pumpkin Seeds is an easy oven-baked recipe for a wonderful crispy, sweet, sticky, and salty snack. Don't let fall or Halloween slip by without making this addicting treat.
Why this Pumpkin Seeds with Honey Recipe is Amazing: These bite-sized roasted pumpkin seeds are a bit addicting with a brittle-like crunch, syrupy coating, and a salted finish.
We carve several pumpkins ever year for Halloween. It is a lot of work but the yummy treasure inside is motivation enough. And after you try this recipe you will agree too.
They are fantastic as is or put out for Halloween or make a Fall-themed charcuterie board with other cheese, fruit, and nuts. For some adult Halloween cocktails, try a Tootsie Roll shot or a Candy Corn Martini. Ok, now we cook!
Jump to:
Ingredients
This is a 4-ingredient recipe. All are simple pantry items that store well for when you want a last minute craving hits.
Whole raw pumpkins seeds are the star. Buy them at the store or save them when carving a pumpkin. They are also know as "pepitas".
Here are the ingredients needed to make this recipe:
- Pumpkin Seeds - in the shell is what you need for this recipe.
- Honey - pure real honey, no substitutions please.
- Oil - a neutral vegetable oil works best for this
- Salt - regular table salt or for more crunch use flaky Maldon sea salt.
See the recipe card for quantities & substitutions/variations.
How to Make Honey Roasted Pumpkin Seeds
This recipe is the best because my tried & true method has 2 steps for roasting at 2 different temperature. This ensures the seeds are crispy & cooked with a second lower temperature so the honey doesn't burn.
Here are the easy steps for making Oven Roasted Pumpkin Seeds with Honey:
- Soak, Rinse, & Dry the Seeds
- Roast in Oil
- Roast with the Honey
- Salt & Serve
See the step-by-step instructions with photos below plus the recipe card at the end of the post.
1 - Soak, Rinse, & Dry the Seeds
Before roasting pumpkin seeds, you need to prepare them. First, be sure you have removed all the pumpkin pieces that may be still attached to the seeds.
Soaking pumpkin seeds softens the chewy tough outer shell. It also helps weakens the outer shell which helps them crisp up better in the oven once roasting. It is OPTIONAL but I recommend soaking pumpkin seeds overnight or for 6-8 hours in salted water.
Then rinse and drain in a colander. Let them dry for a few hours or spread out on a paper-towel-lined baking sheet so they can dry out.
2 - Roast in Oil
For this easy pumpkin seed recipe, you will need a baking sheet, a rubber spatula, and some parchment paper. Preheat your oven to 425°. You will roast them at two different temperatures but it will start at 425°.
Add the oil to the pumpkin seeds & stir.
Spread the oiled pumpkin seeds out on a baking sheet in a single layer Sprinkle half of the salt over the pumpkin seeds.
- set the oiled boil aside for later use
Cook the pumpkin seeds at 425° for 20 minutes. You will want them to be slightly brown, dry, and crispy but not too dark. A little underdone is perfect since they will go back in the oven again.
Remove them from the oven and turn the oven down to 400°.
3 - Roast with the Honey
Here is the final step & cooking process.
In the same oiled bowl, add the cooked seeds & honey. Toss to coat, the oily bowl ensures there is minimal sticking.
Spread the seeds that are now coated with honey back onto the baking sheet.
Bake at 400° for 15-20 minutes. Stir once at the 10 minute mark - DO NOT STEP AWAY, watch for the final 5-10 minutes carefully so the honey doesn't burn.
4 - Salt & Serve
Remove them from the oven when they are your desired color. Immediately salt them with the remaining salt. Let them cool a few minutes before serving and eating.
Homemade honey-roasted pumpkin seeds may stick together and be like chunks of brittle and that is ok, we love them this way too. If you want them to be individual seeds just break them apart or stir them around and they will fall apart.
FAQ
The best templates for carving pumpkins are free and online. So have a fun Halloween whether you carve out something cute or spooky.
These will not last as long as plain salted roasted pumpkin seeds. I recommend making them when you will enjoy them within 3 days.
Pumpkin seeds if cleaned of all the pumpkin & dried thoroughly, can last at most about 5 days before roasting. Refrigerate to help keep them as fresh as possible.
This recipe is for oven cooking pumpkin seeds in the shell only. I have not tried it with any substitutions.
Honey-Roasted Pumpkin Seeds
Ingredients
- 2.5 cups pumpkin seeds soaked, rinsed, & dry
- 1 Tablespoon vegetable oil
- ¼ cup honey
- 2 teaspoon salt regular table salt or flaky sea salt
Instructions
- Optional step that helps lend to a crispier pumpkin seed (See notes above) Soak the cleaned pumpkin seeds in a bowl of salted water overnight or for 6-8 hours. Rinse and then dry.
- Preheat oven to 425°.
- Add the pumpkin seeds to a mixing bowl. Next, add the oil, and using your rubber spatula, toss them to coat evenly.
- Spread the oiled pumpkin seeds out on a baking sheet evenly in a single layer Sprinkle half of the salt over the pumpkin seeds. Reserve the other half for sprinkling at the very end of the recipe. Save the oiled bowl too, you will use this again in a later step so don’t wash it just yet.
- Begin by roasting the pumpkin seeds at 425° for 20 minutes. You will want them to be slightly brown, dry, and crispy but not too dark. Remove them from the oven and turn the oven down to 400°.
- In the same oiled bowl, add the pumpkin seeds and honey. Now use the rubber spatula to toss the toasted pumpkin seeds with the honey so they are coated evenly. Spread the seeds again onto the baking sheet.
- Bake the seeds for a second round now at 400°. Roast them for an additional 15-20 minutes. Stir once or twice during the baking process and keep an eye on them. The honey can burn easily so it takes just a few minutes between brown crispy honey-roasted pumpkin seeds and those that are burnt.
- Remove them from the oven when they are your desired color. Immediately salt them with the remaining salt. Let them cool a few minutes before serving and eating.
- It is best to store honey-roasted pumpkin seeds in an air-tight container on your kitchen counter for 3 days.
Notes
- Place in a Ziploc or airtight container and store in a cool dry place for up to 3 days.
- Make sure the seeds are dry or they will not toast/roast properly in the oven.
- WATCH CAREFULLY near the end of the cooking time, honey goes from a brittle-like texture to overcooked/burned in a matter of minutes.
Nutrition
More Sweet & Salty Treats
Here are some similar recipes that you may also like:
Leave a Reply