Honey Roasted Pumpkin Seeds with Sea Salt
A sweet and salty snack made from roasted pumpkin seeds, perfect for fall munchies or kids' lunches.
Ingredients
Main 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.
Optional Ingredients
- 1 dash cinnamon or smoked paprika Use for a flavor twist.
Instructions
Preparation
- After scooping out your pumpkin seeds, rinse them off to remove pumpkin goo.
- Spread seeds on a towel and let them dry, patting them down if necessary.
- In a bowl, toss the seeds with honey, olive oil or butter, and a generous pinch of sea salt.
- Stir gently to avoid crushing the seeds.
- Lay them out in a single layer on a baking sheet lined with parchment paper.
Roasting
- Preheat oven to 325°F (about 165°C).
- Roast seeds for 20-25 minutes, shaking the tray halfway through for even cooking.
- Check for doneness; they should smell toasted and be a deep golden color.
- If they are pale or sticky, roast for an additional minute or two, watching closely to prevent burning.
Cooling and Storage
- Once roasted, let them cool on the tray to become even crispier.
- Store cooled seeds in an airtight container for up to a week.
- To re-crisp, return them to a hot oven for 5 minutes if necessary.
Notes
These seeds can be flavored with maple syrup instead of honey, or adjusted with different salts or spices based on your preferences. They are versatile and forgiving to make.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 10gProtein: 6gFat: 10gSaturated Fat: 1gSodium: 200mgFiber: 2gSugar: 3g
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