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Spiced Honey Roasted Pumpkin Seeds | Waste not, want not... turn leftover pumpkins into a delicious treat! These roasted pumpkin seeds are deliciously savory, with hints of spice and honey!
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4.5 from 2 votes

Spiced Honey Roasted Pumpkin Seeds

Waste not, want not... turn leftover pumpkins into a delicious treat! These roasted pumpkin seeds are deliciously savory, with hints of spice and honey!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 6 servings
Author: The Chunky Chef

Ingredients

  • 2 cups pumpkin seeds about 2 small pumpkins
  • 2 tsp olive oil
  • 1 tsp chili powder
  • 1/4 tsp smoked paprika
  • 1/8 tsp garlic powder
  • 1/8 tsp cayenne pepper adjust per your taste
  • 2 1/2 Tbsp honey
  • sea salt to taste

Instructions

  • Preheat your oven to 325 degrees. Cut open your pumpkins. Remove the pulp and stringy pumpkin flesh from the seeds.
  • Boil for 2-3 minutes, drain, and lay out on a paper towel to dry thoroughly. Pat dry if necessary.
  • In an oven-safe skillet, warm the oil over medium heat and saute the pumpkin seeds and spices until lightly golden, about 3 minutes. Add the honey and stir with a rubber spatula.
  • Transfer the skillet to the oven. Roast for about 30-40 minutes, stirring every 10-15 minutes 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.
  • When finished, lay the seeds out onto a parchment lined baking sheet or flat surface to cool.
  • While hot, sprinkle with salt to taste.

Notes

  • Feel free to change up the spices, making your own spice blend. This method will work for any flavor you'd like