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When autumn arrives, so does the harvest of pumpkins, bringing with it not just the iconic jack-o'-lanterns but also a treasure trove of nutritious seeds. Pumpkin seeds, also known as pepitas, have gained immense popularity as a healthy snack option. They are celebrated not only for their delightful crunch but also for their rich nutritional profile. This recipe for Sweet & Crunchy Honey Roasted Pumpkin Seeds takes this wholesome snack to a new level by combining the natural sweetness of honey with a hint of spice, resulting in a treat that is both satisfying and nourishing.

Honey Roasted Pumpkin Seeds

Discover the joy of autumn with this delightful recipe for Sweet & Crunchy Honey Roasted Pumpkin Seeds. This nutritious snack combines the natural sweetness of honey with a hint of spice, creating a satisfying crunch that's hard to resist. Packed with protein, magnesium, and zinc, these versatile seeds can be enjoyed on their own, or as a topping for salads and desserts. Easy to make and absolutely delicious, they are the perfect fall treat for any occasion.
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Ingredients
  

1 cup raw pumpkin seeds (pepitas)

2 tablespoons honey

1 tablespoon olive oil

1/2 teaspoon sea salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg (optional)

1/4 teaspoon pure vanilla extract

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This will ensure the seeds roast evenly and develop a beautiful golden color.

    Prepare the Seeds: If using fresh pumpkin seeds, rinse them thoroughly under cool running water to remove any remnants of pumpkin flesh and stringy bits. After rinsing, pat them dry with a clean paper towel to reduce moisture.

      Mix the Coating: In a medium-sized mixing bowl, combine the honey, olive oil, sea salt, ground cinnamon, ground nutmeg (if you choose to use it), and pure vanilla extract. Stir the ingredients together until you achieve a smooth, cohesive mixture that coats the back of a spoon.

        Combine Ingredients: Gently fold the cleaned pumpkin seeds into the bowl with the honey mixture. Stir carefully until all the seeds are evenly coated with the delicious concoction, making sure no seed is left behind!

          Spread on Baking Sheet: Line a rimmed baking sheet with parchment paper to prevent sticking and ensure easy cleanup. Evenly spread the coated pumpkin seeds in a single layer over the parchment, making sure they’re not overcrowded for optimal roasting.

            Roast in the Oven: Place the baking sheet in the preheated oven and roast the seeds for 15 to 20 minutes. Set a timer and stir the seeds halfway through to promote even browning. Keep a close watch during the last few minutes to avoid burning.

              Cool and Enjoy: Once the pumpkin seeds are golden brown and release a toasty aroma, carefully remove the baking sheet from the oven. Allow them to cool completely on the sheet; they will become crispier as they cool.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Serve the roasted pumpkin seeds in a decorative bowl or glass jar. They make a lovely snack on their own, or you can sprinkle them over salads or yogurt for added texture and sweetness!