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Honey Roasted Pumpkin Seeds Recipe

This easy recipe for roasted pumpkin seeds brings out their natural nutty flavor with a delicious mix of honey, olive oil, and flaky sea salt. Roasting them in a cast-iron skillet adds a beautiful depth of flavor, making this a perfect snack in just 30 minutes!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Snack
Cuisine American
Servings 3
Calories 187 kcal

Ingredients
  

  • 2 Cups 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
 

  • Preheat the Oven to 325°F.
  • Prepare the Seeds: Cut open your pumpkins and remove the pulp and stringy bits from the seeds. Pat them dry with a kitchen towel to ensure no remaining moisture.
  • Saute the Seeds: Heat the oil in a large, wide skillet over medium heat. Add the pumpkin seeds and saute for about 3 minutes until they are lightly golden.
    This image shows a large skillet on the stove with pumpkin seeds sautéing in oil, turning lightly golden.
  • Add the Honey: Stir in the honey using a rubber spatula until the seeds are evenly coated.
    This image shows a spatula stirring honey into sautéed pumpkin seeds in a skillet, ensuring each seed is well coated.
  • Roast the Seeds: Transfer the skillet to the oven and roast for 20-30 minutes, stirring occasionally to prevent burning.
  • Check for Doneness: Taste a seed to ensure it's crispy throughout, not soft in the center. Continue roasting if needed.
  • Cool and Season: Once done, transfer the seeds to a parchment-lined baking sheet to cool. While still hot, sprinkle with flaky sea salt, pinching the salt between your fingers to break up the flakes.
    This image shows roasted pumpkin seeds on a parchment-lined baking sheet, being sprinkled with flaky sea salt for flavor.]
  • Serve and Enjoy: Perfect with an ice-cold beer!

Notes

  • No need to shell the pumpkin seeds after roasting—they're edible as is!
  • If you don’t have an oven-safe skillet, toss the seeds with oil and honey and roast on a parchment-lined baking sheet.