Honey Roasted Pumpkin Seeds

5 from 18 votes

Don't through out those pumpkin seeds when carving pumpkins! Sweet, a little salty, and oh so crunchy, these Honey Roasted Pumpkin Seeds are a delicious Fall snack while you carve pumpkins!

Prep Time5

Cook Time44

Course: Appetizer

Cuisine: American

Servings: servings

Calories: 137kcal

Author: Lynn Polito

Ingredients

3 cups Pumpkin Seeds Fresh
3 tablespoon Butter
¼ cup Honey
1 teaspoon Pumpkin Pie Spice
1 teaspoon Kosher Salt

Instructions

Preheat the oven to 325°
Clean the pumpkin seeds and remove any part of the pumpkin from the seeds.
Wash the seeds and then place the cleaned seeds on a clean kitchen towel to dry. Dry the seeds and let them sit for 5-10 minutes until they are dry.
Place the butter and honey in a saucepan and melt them together. When it is just melted, take the saucepan off the heat.
Put the seeds in a large bowl. Top with the melted butter and honey mixture, pumpkin pie spice, and salt. Mix well to combine.
Line a baking sheet with parchment paper and place the pumpkin seeds on the baking sheet. Bake for 45 minutes, stirring every 10 to 15 minutes to prevent the seeds from burning. Allow the seeds to cool and enjoy.

Notes

If the pumpkin seeds are still wet, the mixture will take longer to cook, and that's ok! Be patient, they will get there.
Stay close to the oven, these pumpkin seeds will go from perfectly crisp to burnt in a matter of minutes.

Nutrition