Honey Roasted Pumpkin Seeds with Smoked Salt

After Spencer’s school trip to the pumpkin patch he was super excited to carve the pumpkins even though it seemed a little early. I looked at the goop and the seeds and thought, hey I can make roasted pumpkin seeds and then I realized it had been a million years since I even carved a pumpkin and I’m not sure I’d ever even made pumpkin seeds before.

Normally I wouldn’t post a once tested recipe, but these roasted pumpkin seeds turned out great so I thought I would share. Plus, fun pictures. If any magic pumpkin seed pros have tips, feel free to leave them in the comments. This is what I did, they turned out yummy. I have no idea if there is an easier way.

Honey Roasted Pumpkin Seeds with Smoked Salt

Honey Roasted Pumpkin Seeds with Smoked Salt

2 1/2 cups pumpkin seeds (fresh, washed, gunk removed)
1 tablespoon butter, melted
1 1/2 tablespoons honey
1 teaspoon brown sugar
1/2 teaspoon smoked salt
kosher salt for sprinkling

  1. Spread the pumpkin seeds in a single layer on an ungreased cookie sheet and place in a 185 degree over for about 30 minutes to dry, stirring once or twice. (Per the internet, you can also leave them out overnight)
  2. Remove seeds from oven and turn the oven up to 250 degrees
  3. In a large mixing bowl, mix butter, honey, brown sugar and smoked salt until well combined,
  4. Add pumpkin seeds to mixing bowl and mix well until all of the seeds are thoroughly coated.
  5. Grease cookie sheet with butter and spread pumpkin seeds in a single layer. Sprinkle with a little more salt.
  6. Bake pumpkin seeds until brown and crispy, stirring every 10 minutes or so. (Confession: it said online this would take anywhere from 20 to 60 minutes. I got impatient after 40 and turned the heat up to 275 (with the pumpkin seeds still in the oven) and they were done in 10 after that)
  7. Remove from oven, sprinkle with a teensy bit more salt, stir, cool on the pan and enjoy.
  8. Store in an airtight container up to a week, but I bet they won’t last too long.

The salt and sweetness can be to taste. These were mild flavored, but I liked them that way. For more kapow, up the honey before the brown sugar and add in a little more smoked salt.

Roasted Pumpkin Seeds

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11 Responses to “Honey Roasted Pumpkin Seeds with Smoked Salt”

  1. Suzanne says:

    Last year, I threw up all the pumpkin seeds so I didn’t make myself sick eating WAY too many. This year, I am making a poor choice and totally doing this.


  2. […] you toss out the seeds, you’re missing a great snack opportunity. Mint editors spotted this roasted pumpkin seed recipe that tosses seeds in a mix of honey, brown sugar and other seasonings before […]

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