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
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
