Honey Roasted Pumpkin Seeds with Sea Salt

Name: Honey Roasted Pumpkin Seeds with Sea Salt
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 cup pumpkin seeds, rinsed and dried from your jack-o-lantern or store-bought (Both types work well.); 1 tablespoon honey (Microwave for a few seconds if too sticky.); 1 tablespoon olive oil or melted butter (Either option is fine.); 1 pinch sea salt (Be generous with the salt.); 1 dash cinnamon or smoked paprika (Use for a flavor twist.)

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Staring at pumpkin seeds and about to toss them? Wait this honey roasted recipe turns scraps into a salty-sweet fall treasure.

Honey roasted pumpkin seeds with sea salt are like a little secret snack weapon. You know when you’re staring blankly into your pantry, wishing something salty-sweet would appear for your afternoon munchies? Yeah, that’s me every fall. But crack open a pumpkin, scoop out the seeds, and bam magic. If you’re already looking up snacks for next weekend or want something fun for the kids’ lunches, do yourself a favor and give these a try. They’re even easier than you think, kind of like those simple candied pecans recipes everyone raves about, and way more satisfying than store-bought stuff. By the way, if you’re into quick eats, my guide to crispy roasted chickpeas is worth a peek. Trust me.

Table of Contents

Why this Honey Roasted Pumpkin Seeds with Sea Salt belongs on your fall menu

Let me be honest I make honey roasted pumpkin seeds with sea salt every single October, without fail. It’s not just about using up leftovers from carving pumpkins (though, let’s be real, that’s genius). These seeds are crunchy, sweet, salty, and disappear faster than you think. They bring out that cozy fall vibe even if you live, I dunno, somewhere like Florida and “fall” means maybe the humidity drops by 2 percent.

Friends come over, and they hover around the bowl pretending to chat while their hands just… keep diving back in. And what kid can resist something that’s both sweet and a bit savory? It’s basically the answer to, “What do I do with pumpkin seeds?” Plus, roasting your own at home is way, way tastier than anything in those little snack bags at the gas station or whatever. If you want to start a fall tradition (even a lazy one like mine), these are where you start. ;

Ingredients and US measurements for reliable results every time tonight

Alright, time for the nitty-gritty so you don’t mess this up like I did. Grab:

1 cup pumpkin seeds (rinsed and dried from your jack-o-lantern or store-bought, both work)
1 tablespoon honey (if you freak out about sticky fingers, microwave it a few seconds)
1 tablespoon olive oil or melted butter (either’s fine)
Hearty pinch of sea salt (don’t be shy)
Optional: dash of cinnamon or smoked paprika for a twist

This is not the moment to measure with grandma’s antique scale. Eyeballing works great, especially if your seeds look chunkier or smaller. The honey roasted pumpkin seeds turn out amazing every time as long as you don’t flood ’em in honey.

Prep steps to build flavor and maintain great texture for cozy fall dinners

Here’s the part you can’t skip even if you wish you could. After scooping out your pumpkin seeds, rinse them off to ditch the pumpkin goo. Spread them on a towel and let them dry (pat them down if you’re impatient). Dry seeds = way crispier seeds, trust me.

Now, toss the seeds in a bowl with honey, olive oil or butter, and that generous pinch of sea salt. Give them a good stir, but don’t go overboard or you’ll crush the seeds. Lay them out on a baking sheet lined with parchment. They should be in a single layer or they’ll steam instead of roast. The honey roasted pumpkin seeds with sea salt just need a little space to get all caramelized and perfect.

You might sneak a taste now, even raw. I get it. But the magic really happens during roasting.

Simple method with timing and doneness checks that work for cozy fall dinners

Here’s where things get real the actual roasting part. Preheat your oven to 325°F. Yes, lower and slower is better for caramelizing without burning. Slide in your tray for 20-25 minutes. Check and gently shake the tray halfway, so they all crisp up evenly.

How do you know when they’re done? Easy. They smell toasted and are a deep golden. If they’re sticky or pale, give them another minute or two but keep an eye on ’em they go from perfect to “oops, burnt” faster than you think. Once golden, let ’em cool on the tray because they crisp up a bit more as they cool. If you got this far, congrats, you have real-deal honey roasted pumpkin seeds with sea salt for days.

Make-ahead notes, storage guidance, and reheating instructions tonight

You can prep honey roasted pumpkin seeds with sea salt ahead and keep them fresh for snacking emergencies. Once they’ve cooled, just pop them in an airtight container. They’ll last a solid week on your counter, or toss in the fridge if you’re worried.

If you need to re-crisp them (say it’s humid or they get a tad chewy), chuck them back in a hot oven for 5 minutes. Good as new. Honestly, we never have leftovers, but if you want to plan for a party or gift them, a quick warm-up works perfectly. They store much better than things like homemade trail mix, which gets stale so fast.

Easy variations and swaps to match your pantry and season for cozy fall dinners

Here’s the fun part: change it up however you want. No honey? Maple syrup works. Only kosher salt on hand? Use that. Want a spicy version? Sprinkle in some cayenne or smoked paprika. If you absolutely HAVE to avoid nuts, sunflower seeds work with this method too, just keep the same timing.

Sometimes, if I’m feeling fancy (or lazy), I’ll just double the sea salt. Or for holiday vibes, add pumpkin pie spice. Any way you spin it, honey roasted pumpkin seeds with sea salt are super forgiving, kind of like your favorite worn hoodie always good, always comfortable, never too fussy.

Serving ideas for busy weeknights, holidays, and potlucks for cozy fall dinners

Let me toss a few of my top serving ideas your way since “just in a bowl” always works but, hey, sometimes you want more:

Sprinkle on salads for crunch it’s not just for croutons, folks.
Toss them into yogurt or oatmeal. Sweet-salty for breakfast? Yes please.
Use as a fun topping on creamy soups. Autumn gold right there.
Bag them up as gifts or party snacks. People will think you ordered from a fancy shop, promise.

Tired of forgettable sides?

Let’s change that. Dive into our Lazy Bites Recipes quick, cheesy, and full of that homemade comfort everyone craves. No fuss, no fancy tricks, just real food that tastes like love

Common Questions

Can I use store-bought pumpkin seeds?

Yep, just make sure they’re raw and unsalted. Roasted ones won’t soak up all that sticky honey goodness.

How do I get rid of the pumpkin fibers?

Rinse, rinse, rinse. Sometimes I soak them for 10 minutes then fish out the weird orange strands.

What if my seeds come out chewy?

Chances are they were still a bit wet or not roasted quite long enough. Pop 'em back in the oven for five minutes and you should be good.

Can I skip the oil or butter?

You can, but they won’t crisp up quite right and might stick. I say just use a smidge if you can.

Are these good for kids' lunchboxes?

Absolutely, but be sure there are no allergies to worry about.

Give these crunchy little gems a go

So, if you want a quick fall snack that’s both sweet and salty, honey roasted pumpkin seeds with sea salt are about to be your go-to. They’re flexible, super easy, and so much better than any prepackaged snack out there. Next time you carve a pumpkin, don’t toss those seeds roast them. For more inspiration, check out Honey Roasted Pumpkin Seeds {4 ingredients!} – The Clever Carrot. Need a little extra kitchen confidence? Here are some more simple pumpkin seed recipes you’ll want to add to your rotation. Give it a try and let me know if they last more than one day at your place. Happy roasting!