Description
Honey roasted pumpkin seeds with a cinnamon sugar coating. A simple pumpkin seeds recipe that turns raw seeds into a crisp, sweet snack.
Ingredients
Scale
- 1 cup raw pumpkin seeds
- 1/2 tablespoon extra virgin olive oil (1 1/2 teaspoons)
- 2 tablespoons honey
- 1 tablespoon unsalted butter
- 1/2 teaspoon kosher salt
- 2 tablespoons granulated sugar
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 350° F (175° C): Preheat oven to 350° F (175° C).
- Place pumpkin seeds on a baking sheet: Place pumpkin seeds on a baking sheet. Let dry for at least 30 minutes (or up to overnight).
- Drizzle olive oil over seeds, then mix well: Drizzle olive oil over seeds, then mix well.
- Bake seeds, stirring every 5 minutes, until toasted…: Bake seeds, stirring every 5 minutes, until toasted and crisp (about 20 to 25 minutes). Remove from oven and set aside.
- Combine honey, butter, and salt in a medium frying pan over medium heat: Combine honey, butter, and salt in a medium frying pan over medium heat. Warm until butter is melted and mixture is bubbly, stirring often.
- Add roasted seeds to honey mixture, then stir until seeds are well coated: Add roasted seeds to honey mixture, then stir until seeds are well coated. Remove from heat and let cool slightly.
- Mix together sugar and cinnamon in a medium bowl: Mix together sugar and cinnamon in a medium bowl. Add pumpkin seeds and stir until they're coated in the sugar mixture.
- Spread seeds on baking sheet in an even layer (they will stick together a bit): Spread seeds on baking sheet in an even layer (they will stick together a bit). Cool completely before storing. Enjoy!
Notes
Drying the seeds before roasting helps them crisp. Stir every 5 minutes while baking. Cool completely before storing.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Snack