Honey Roasted Pumpkin Seeds Recipe
This easy recipe for roasted pumpkin seeds brings out their natural nutty flavor with a delicious mix of honey, olive oil, and flaky sea salt. Roasting them in a cast-iron skillet adds a beautiful depth of flavor, making this a perfect snack in just 30 minutes!
Ingredients
- 2 Cups Pumpkin Seeds about 2 small pumpkins, cleaned
- 2 Tsp Pumpkin Seed Oil or Olive Oil
- 2 Tbsp Runny Honey
- Flaky Sea Salt such as Maldon
Instructions
- Preheat the Oven to 325°F.
- Prepare the Seeds: Cut open your pumpkins and remove the pulp and stringy bits from the seeds. Pat them dry with a kitchen towel to ensure no remaining moisture.
- Saute the Seeds: Heat the oil in a large, wide skillet over medium heat. Add the pumpkin seeds and saute for about 3 minutes until they are lightly golden.
- Add the Honey: Stir in the honey using a rubber spatula until the seeds are evenly coated.
- Roast the Seeds: Transfer the skillet to the oven and roast for 20-30 minutes, stirring occasionally to prevent burning.
- Check for Doneness: Taste a seed to ensure it's crispy throughout, not soft in the center. Continue roasting if needed.
- Cool and Season: Once done, transfer the seeds to a parchment-lined baking sheet to cool. While still hot, sprinkle with flaky sea salt, pinching the salt between your fingers to break up the flakes.
- Serve and Enjoy: Perfect with an ice-cold beer!
Notes
- No need to shell the pumpkin seeds after roasting—they're edible as is!
- If you don’t have an oven-safe skillet, toss the seeds with oil and honey and roast on a parchment-lined baking sheet.