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Description
A simple recipe for making delicious honey-roasted pumpkin seeds, perfect for a healthy snack or topping.
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 your oven to 325 F.
- 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.
- In a large wide skillet, warm the oil over medium heat and saute the pumpkin seeds until lightly golden, about 3 minutes.
- Add the honey and stir with a rubber spatula.
- Transfer the skillet to the oven. Roast for about 20-30 minutes, stirring occasionally so that they do not burn.
- Taste one of the seeds. You want them crispy throughout, and not soft in the center. Continue to cook if necessary.
- Remove to a parchment-lined baking sheet. Sprinkle with flaky salt.
Notes
- Ensure pumpkin seeds are thoroughly dried to achieve maximum crispiness.
- Stir the seeds occasionally during roasting to prevent burning and ensure even cooking.
- Adjust roasting time based on your oven and desired crispness.