Honey-Roasted Pumpkin Seeds
Honey Roasted Pumpkin Seeds are an easy recipe for perfectly roasted pumpkin seeds. They are oven-baked for a crispy, sweet, and salty snack. These bite-sized roasted pumpkin seeds are a bit addicting with a brittle-like crunch, syrupy coating, and a salted finish.
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
STORING:
- 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
Calories: 127kcalCarbohydrates: 9gProtein: 5gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.02gSodium: 467mgPotassium: 134mgFiber: 1gSugar: 7gVitamin A: 3IUVitamin C: 0.3mgCalcium: 8mgIron: 1mg
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