Honey Roasted Pumpkin Seeds
Learn how to make the most delicious honey glazed pumpkin seeds with just a few ingredients!
Servings: 16 servings
Ingredients
- 1 cup raw pumpkin seeds
- ½ tablespoon extra virgin olive oil (1 ½ teaspoons)
- 2 tablespoons honey
- 1 tablespoon unsalted butter
- ½ teaspoon kosher salt
- 2 tablespoons granulated sugar
- ½ teaspoon cinnamon
Equipment
- Baking Sheet
- Medium Frying Pan
Instructions
- Preheat oven to 350° F (175° C).
- Place pumpkin seeds on a baking sheet. Let dry for at least 30 minutes (or up to overnight).
- Drizzle olive oil over seeds, then mix well.
- Bake seeds, stirring every 5 minutes, until toasted and crisp (about 20 to 25 minutes). Remove from oven and set aside.
- Combine honey, butter, and salt in a medium frying pan over medium heat. Warm until butter is melted and mixture is bubbly, stirring often.
- Add roasted seeds to honey mixture, then stir until seeds are well coated. Remove from heat and let cool slightly.
- Mix together sugar and cinnamon in a medium bowl. Add pumpkin seeds and stir until they're coated in the sugar mixture.
- Spread seeds on baking sheet in an even layer (they will stick together a bit). Cool completely before storing. Enjoy!
Notes
Scaling the Recipe - This recipe can easily be scaled up (or down) depending on how many pumpkin seeds you have. I recommend measuring the seeds after they're dry, then double or triple the ingredients, as needed.
Cleaning the Seeds - To clean the seeds, brush off any seeds hanging from the pulp. Then squeeze the pulp to remove the remaining seeds. Once separated from the pulp, you can rinse the seeds in a fine mesh strainer. If the seeds are mostly clean though, you can skip this step.
More Tips - Check out the info before this recipe card for helpful tips, step by step photos, recipe variations, and more!