Crispy Honey Roasted Pumpkin Seeds: Easy 3-Step Snack
A reliable recipe for crunchy, savory-sweet pumpkin seeds using honey as a binder. This method ensures a satisfying crunch by thoroughly drying seeds before roasting at a low temperature.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 1 serving (approx. 1/2 cup) 1x
- Category: Snack
- Cuisine: American
Ingredients
Scale
- 1/2 cup dried fresh pumpkin seeds (or raw dried seeds)
- 2 tablespoons raw honey
- 1 tablespoon olive oil
- 1/2 teaspoon flaky sea salt
- 1/4 teaspoon black pepper (optional)
Instructions
- Preheat oven to 325°F (165°C).
- Clean fresh seeds by soaking in warm water for 10-15 minutes, then rubbing between hands under running water to remove pulp.
- Dry seeds thoroughly on paper towels, patting dry and letting them air dry for an additional 10 minutes to remove surface moisture.
- Warm honey and olive oil together until liquid, then toss dried seeds in the mixture until evenly coated.
- Sprinkle with sea salt and black pepper, tossing to distribute evenly.
- Spread seeds in a single layer on a parchment-lined baking sheet.
- Roast for 20-25 minutes, stirring every 10 minutes, until golden brown and nutty.
- Cool completely on the pan for at least 15 minutes to allow honey to harden and seeds to crisp.
Notes
Ensure seeds are completely dry before roasting to prevent steaming. Honey burns easily, so watch closely during the last 5 minutes. Seeds will continue to crisp as they cool. Store in an airtight container at room temperature for up to a week.
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Sugar: 18
- Sodium: 250
- Fat: 10
- Saturated Fat: 1.5
- Carbohydrates: 22
- Fiber: 3
- Protein: 7
Keywords: pumpkin seeds, honey roasted seeds, healthy snack, fall snack, gluten-free, keto snack, vegan option, crunchy seeds