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!
Servings: 6 servings
- 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
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.
- Feel free to change up the spices, making your own spice blend. This method will work for any flavor you'd like