Honey Roasted Pumpkin Seeds

Julia

Honey Roasted Pumpkin Seeds

5 from 2 votes

With just a few ingredients, you can whip up a batch of these sweet and salty honey roasted pumpkin seeds and be munching down in no time. Ideal for a Halloween party, afternoon snack, or just to honor pumpkin season, this easy recipe makes a tasty treat

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 8 servings

Course: Appetizer, Snack

Cuisine: American

Calories: 119

Ingredients Method Nutrition Video Notes

Ingredients

2 cups pumpkin seeds
3 teaspoon coconut oil
2 tablespoons runny honey
A pinch of salt
1 teaspoon ground cinnamon
⅛ teaspoon cayenne or chili powder or cajun or cayenne

Method

If you are removing the seeds from a fresh pumpkin, make sure to take all the pumpkin flesh off of the seeds.
Next, wash pumpkin seeds in a colander to get rid of any pulp and stringy bits. Place the clean seeds on a kitchen or paper towel and pat them dry to remove excess water. I like to let the seeds to dry overnight and make the recipe next day.
Preheat the oven to 325 degrees F (162 C). Line a large baking sheet with parchment paper.
In a bowl mix honey, coconut oil, cinnamon, salt and cayenne, if using. Reheat in the microwave for 30 seconds until honey is warm and easy to mix.
At the seeds and toss to coat.
Spread the seeds on the baking sheet and bake for 20-30 minutes until the shell is crispy.

Nutrition

Serving: 0.25cupCalories: 119kcalCarbohydrates: 6gProtein: 5gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.01gSodium: 1mgPotassium: 134mgFiber: 1gSugar: 5gVitamin A: 16IUVitamin C: 0.4mgCalcium: 10mgIron: 1mg

Video

Notes

Play around with the amount of seasoning that suits your taste preference. If using cayenne, use only a small amount.
Drying the seeds before roasting ensures even oil coating for perfect toasting.
To Store. To keep the seeds fresh longer you can store them in the fridge and reheat once in the oven until crisp again. Let the seeds come to room temperature before storing them.
To Freeze. You may freeze these in an airtight bag or container for up to 6 months however the texture won't be as crisp after thawing. If you haven't made them yet, I'd only freeze the raw pumpkin seeds, without the honey coating.

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