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Cozy Honey Roasted Pumpkin Seeds with Sea Salt

honey roasted pumpkin seeds - featured image

These sweet and salty honey roasted pumpkin seeds are the perfect fall snack. Easy to make in under 30 minutes, they’re a crowd-pleaser for Halloween parties, Thanksgiving, or cozy movie nights.

Ingredients

Scale
  • 1 cup fresh pumpkin seeds (about 120g)
  • 2 tablespoons unsalted butter, melted (28g)
  • 2 tablespoons honey (42g)
  • 1 teaspoon flaky sea salt
  • ½ teaspoon cinnamon (optional)

Instructions

  1. Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Clean the pumpkin seeds thoroughly. Separate seeds from pumpkin guts, rinse in a colander under cold water, and remove any stringy bits.
  3. Dry the seeds completely. Spread on a clean kitchen towel and pat dry. Let air dry for about 10 minutes.
  4. Melt the butter in a small microwave-safe bowl or on the stovetop. Stir in the honey until well combined and glossy.
  5. Toss the seeds in a large bowl with the butter-honey mixture until every seed is coated. Add cinnamon if using and stir again.
  6. Spread the seeds in a single layer on the prepared baking sheet, avoiding overlap as much as possible.
  7. Roast for 15 minutes, then stir the seeds and spread them back out.
  8. Roast for another 10-15 minutes, stirring halfway through, until golden brown and fragrant. Watch closely in the last 5 minutes to prevent burning.
  9. Remove from the oven and immediately sprinkle with flaky sea salt while still warm.
  10. Let cool completely on the baking sheet for at least 20 minutes before serving.

Notes

Make sure seeds are completely dry before roasting to ensure crunchiness. Don’t skip stirring halfway through to prevent burning. Let seeds cool completely on the baking sheet for maximum crunch. Store in an airtight container at room temperature for up to two weeks.

Nutrition

Keywords: pumpkin seeds, honey roasted, fall snack, Halloween, Thanksgiving, sweet and salty, easy snack