There’s something incredibly satisfying about transforming leftover pumpkin seeds into something crave-worthy. Inspired by Moroccan street nuts and Southern pralines, this Honey-Roasted Pumpkin Seeds recipe delivers just the right mix of crunch, warmth, and sweet heat.
You’ll toss raw seeds in a blend of honey, smoked paprika, and flaky sea salt, then slow-roast them until caramelized and golden. The result? A bold, travel-inspired snack that plays well with a refreshing Brazilian Lemonade or crisp Cabbage And Pea Salad on the side.
Roasted seeds are popular from Mexico to the Middle East, and this version adds a uniquely American twist with honey and a hint of spice. It’s quick, budget-friendly, and a fun way to celebrate seasonal cooking with global flair.
What’s So Great About This Dish?
- I started making these after a trip to Istanbul, where spiced nuts were sold in paper cones on every corner—this recipe channels that same magic but uses a Southern pantry twist.
- It fits right into my fall routine: roast the pumpkin, save the seeds, snack all week—zero waste, maximum flavor.
- I’ve tried versions with maple syrup, cayenne, and even sesame oil—this one’s my favorite for the balance of sweet and smoky.
- They surprisingly help curb cravings, especially during my post-lunch snack attack; plus, they’re packed with fiber and healthy fats.
- I didn’t expect this snack to support my weight goals, but it totally does—crunchy satisfaction without the sugar crash.
Honey Roasted Pumpkin Seeds Recipe
Equipment
- Mixing bowl
- Measuring spoons
- Measuring cups
- Rubber spatula or spoon
- Large baking sheet
- Cooling rack or plate
- Aluminum foil
- Oven
Ingredients
- ½ cup honey
- 4 cups raw pumpkin seeds
- 2 tsp brown sugar
- ¼ cup white sugar
- ¼ tsp salt
- ¼ cup butter, melted
Instructions
- Move your oven rack to the top position and preheat the oven to 300°F (150°C).
- Line a large baking sheet with aluminum foil.
- In a bowl, mix together the butter, honey, brown sugar, and salt.
- Add the pumpkin seeds and toss until evenly coated.
- Spread the seeds out in a single layer on the prepared baking sheet.
- Bake for 20 minutes, then stir the seeds around.
- Bake for another 20 minutes, stir again, and sprinkle with white sugar.
- Continue baking for about 20 more minutes, until the seeds are lightly browned.
- Let them cool before serving.
Notes
- Stirring the seeds during baking ensures even caramelization and prevents burning.
- Placing the oven rack high helps achieve a crisp, golden texture.
- Watch closely during the last 20 minutes to avoid over-browning.
| Nutrition | Value |
| Calories | 148kcal |
| Carbohydrates | 22g |
| Fibre | 1g |
| Fat | 6g |
| Protein | 3g |
| Cholesterol | 8g |
Tips To Ease Your Job!
- Keep an eye on the sugar – Sugar can caramelize and burn quickly at high temperatures. Even though pumpkin seeds can handle a long bake at 300°F (149°C), avoid overheating the sugar to maintain the perfect sweet crunch.
- Stir frequently for even roasting – Stirring every 20 minutes helps the seeds cook uniformly and prevents clumping or burning in spots.
- Use a large baking sheet. Spreading the seeds out in a single layer ensures they roast evenly and crisp up nicely.
- Opt for raw, unsalted seeds. Starting with plain seeds allows the sweet coating to shine without interference from pre-added seasonings.
- Let them cool completely – Cooling allows the coating to harden and become crunchy; serving too early may result in a sticky texture.
