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Crispy Honey Roasted Pumpkin Seeds – Easy Party Snack

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These crispy honey roasted pumpkin seeds are the snack that disappears before the main course even hits the table. With a two-step roasting method and a perfect honey-to-butter ratio, they’re impossibly crisp, caramelized, and addictive.

Ingredients

Scale
  • 2 cups fresh pumpkin seeds (or raw pepitas), cleaned and patted dry
  • 3 tablespoons honey
  • 2 tablespoons unsalted butter, melted
  • ½ teaspoon sea salt, plus more for finishing
  • ¼ teaspoon cinnamon (optional)
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 325°F (163°C). Line a rimmed baking sheet with a silicone mat or parchment paper.
  2. If using fresh pumpkin seeds, rinse them in a colander under cold water, removing any stringy pumpkin flesh. Spread them on a clean kitchen towel and pat them completely dry. If using store-bought raw pepitas, skip this step.
  3. Spread the clean, dry seeds in a single layer on the prepared baking sheet. Dry roast for 10 minutes, stirring halfway through. They should look slightly dry and feel warm to the touch.
  4. While the seeds are dry-roasting, combine the melted butter, honey, vanilla extract, cinnamon (if using), and ½ teaspoon of sea salt in a small bowl. Whisk until smooth.
  5. Remove the seeds from the oven and transfer them to a large bowl. Pour the honey butter mixture over the warm seeds. Stir with a spatula until every seed is coated.
  6. Return the coated seeds to the baking sheet, spreading them in a single layer. Roast for 12-15 minutes, stirring every 5 minutes. Watch carefully in the last few minutes to prevent burning.
  7. The seeds are done when they’re a deep golden brown and the coating looks bubbly and caramelized. Remove from the oven immediately.
  8. Let the seeds cool on the baking sheet for 10 minutes. The coating will harden into a crisp shell as they cool.
  9. While the seeds are still slightly warm, sprinkle a pinch of flaky sea salt over the top.
  10. Once completely cool, break apart any large clusters with your fingers. Transfer to an airtight container.

Notes

The secret to ultimate crispiness is the two-step roasting method: dry roast first to remove moisture, then coat and finish. Watch the temperature carefully as honey can burn quickly. For best results, make 1-2 days ahead and store at room temperature. Do not refrigerate as humidity will soften the coating.

Nutrition

Keywords: pumpkin seeds, honey roasted, crispy, party snack, fall recipe, Halloween snack, easy appetizer

Find it online: https://dahliadishes.com/crispy-honey-roasted-pumpkin-seeds-easy-party-snack/