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.
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
- 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)
- Remove seeds from oven and turn the oven up to 250 degrees
- In a large mixing bowl, mix butter, honey, brown sugar and smoked salt until well combined,
- Add pumpkin seeds to mixing bowl and mix well until all of the seeds are thoroughly coated.
- Grease cookie sheet with butter and spread pumpkin seeds in a single layer. Sprinkle with a little more salt.
- 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)
- Remove from oven, sprinkle with a teensy bit more salt, stir, cool on the pan and enjoy.
- 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.