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Cozy Honey Roasted Pumpkin Seeds with Cinnamon

honey roasted pumpkin seeds with cinnamon - featured image
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A cozy, sweet, and crunchy snack made with pumpkin seeds, honey, butter, and cinnamon. Perfect for fall gatherings or a quiet night in.

Ingredients

Scale
  • 1 cup raw pumpkin seeds (pepitas)
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons honey
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon ground nutmeg (optional)

Instructions

  1. Preheat oven to 325°F (160°C). Line a rimmed baking sheet with parchment paper or a silicone baking mat.
  2. If using fresh pumpkin seeds, rinse them in a colander under cold water to remove pulp. Pat dry thoroughly with a clean kitchen towel. Let air dry for 10 minutes if possible.
  3. In a small saucepan over low heat, combine melted butter, honey, cinnamon, and salt. Stir until smooth and well combined. Do not let it boil. Add nutmeg if using.
  4. Place dried pumpkin seeds in a medium mixing bowl. Pour the warm honey-butter mixture over them and toss until every seed is evenly coated.
  5. Spread the coated seeds in a single, even layer on the prepared baking sheet. Ensure no seeds are overlapping.
  6. Roast for 12-15 minutes, checking at 12 minutes. Seeds should be golden brown and fragrant. Watch closely to prevent burning.
  7. Remove from oven and let cool on the baking sheet for at least 10 minutes. Seeds will continue to crisp as they cool.
  8. Once completely cool, gently break apart any clusters with your hands.

Notes

Dry seeds thoroughly for crunchiness. Watch oven closely to prevent honey from burning. Store in an airtight container at room temperature for up to 2 weeks. Freeze for up to 3 months.

Nutrition

Keywords: pumpkin seeds, honey roasted, cinnamon, fall snack, easy, gluten-free

Find it online: https://daintydine.com/cozy-honey-roasted-pumpkin-seeds-with-cinnamon/