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A glass storage jar filled with crispy roasted pumpkin seeds sits next to a clear bowl of the remaining seeds on a white marble countertop. The seeds appear crunchy and golden, ready to be enjoyed or stored. This final image completes the process, showing the recipe’s long-lasting appeal and simple storage in a clean, attractive presentation.

Honey Roasted Pumpkin Seeds Recipe

These honey roasted pumpkin seeds are sweet, salty, and satisfyingly crunchy—perfect as a snack or salad topping. Made with just 4 ingredients, they're healthy, addictive, and naturally delicious.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Appetizer, Snack
Cuisine: American
Calories: 190
Ingredients Equipment Method

Ingredients
  

  • 2 c. 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

Equipment

  • Mixing bowl
  • Baking sheet
  • Parchment paper (optional)
  • Spatula or Spoon
  • Oven

Method
 

  1. Preheat your oven to 325°F (165°C).
  2. Clean and dry the pumpkin seeds thoroughly.
    A clear glass bowl filled with freshly cleaned and thoroughly dried pumpkin seeds sits on a white marble countertop. The seeds are pale in color and spread evenly in the bowl, with a soft white cloth next to it, suggesting gentle drying. The clean, minimalistic setup emphasizes this crucial preparation step before mixing the seeds with oil and honey.
  3. In a bowl, mix seeds with pumpkin seed oil (or olive oil), honey, and a pinch of flaky sea salt.
    This top-down image shows a glass mixing bowl containing raw pumpkin seeds combined with pumpkin seed oil, runny honey, and a pinch of flaky sea salt. A silver spoon stirs the ingredients, evenly coating the seeds. The glossy shine from the honey and oil is visible. The clean white marble background ensures full attention on the mixing process.
  4. Spread the coated seeds in a single layer on a parchment-lined baking sheet.
    Pumpkin seeds coated with oil and honey are evenly spread on a parchment-lined silver baking sheet, ready for roasting. The seeds glisten under soft lighting, showing an even distribution. The baking sheet is placed over a white marble countertop, reinforcing the clean and simple kitchen aesthetic. This image visually prepares viewers for the roasting step.
  5. Roast for 12 minutes, stir, then roast for another 10–15 minutes until golden brown.
    This image captures a hand stirring golden brown pumpkin seeds halfway through roasting on a baking tray lined with parchment. A silver spatula gently moves the seeds, ensuring even roasting. The seeds have started to caramelize, showing early signs of a crispy finish. The baking tray rests on a white marble countertop, keeping the visual setting minimal and tidy.
  6. Keep an eye to prevent burning—seeds should be caramelized and crunchy.
  7. Let them cool completely; they’ll crisp up more as they cool.
  8. Store in an airtight jar for up to a week (if they last that long!).
    A glass storage jar filled with crispy roasted pumpkin seeds sits next to a clear bowl of the remaining seeds on a white marble countertop. The seeds appear crunchy and golden, ready to be enjoyed or stored. This final image completes the process, showing the recipe’s long-lasting appeal and simple storage in a clean, attractive presentation.