Honey Roasted Pumpkin Seeds
This recipe for roasted pumpkin seeds is made with honey, olive oil and salt. I love roasting them in a cast-iron skillet to bring out their natural nutty flavor. So easy! Ready in 30 minutes!
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
- 2 c. pumpkin seeds (about 2 small pumpkins), cleaned
- 2 tsp . pumpkin seed oil or olive oil
- 2 tbsp . runny honey
- flaky sea salt, such as Maldon
Instructions
- 1
Preheat your oven to 325 F.
- 2
Cut open your pumpkins. Remove the pulp and stringy bits from the seeds and pat dry with a kitchen towel. Make sure that there is no remaining moisture.
- 3
In a large wide skillet, warm the oil over medium heat and saute the pumpkin seeds until lightly golden, about 3 minutes.
- 4
Add the honey and stir with a rubber spatula.
- 5
Transfer the skillet to the oven. Roast for about 20-30 minutes, stirring occasionally so that they do not burn.
- 6
Taste one of the seeds. You want them crispy throughout, and not soft in the center. Continue to cook if necessary.
- 7
When finished, tip the seeds out onto a parchment lined or non stick baking sheet to cool.
- 8
While hot, sprinkle with salt to taste (if using Maldon, make sure to pinch the salt between your fingers to break up the flakes).
- 9
Enjoy with ice cold beer.