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When it comes to healthy snacking, few options rival the humble pumpkin seed, also known as pepitas. These tiny powerhouses are not only delicious but are packed with nutrients that make them an excellent addition to any diet. Whether you’re looking for a quick snack to satisfy your midday cravings or a crunchy topping for your salads and soups, pumpkin seeds are incredibly versatile. Today, we’re excited to share a delightful recipe for Crunchy Honey Glazed Pumpkin Seeds that is as easy to make as it is nutritious.

Honey Roasted Pumpkin Seeds

Discover the delicious world of Crunchy Honey Glazed Pumpkin Seeds, the perfect healthy snack! Packed with nutrients and brimming with flavor, these pepitas are a versatile addition to both your diet and recipes. This easy-to-follow recipe combines the earthy taste of pumpkin seeds with a sweet honey glaze, creating a delightful treat that’s great on its own or as a crunchy topping for salads or soups. Enjoy this nutritious snack that also supports heart health and boosts immunity!
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Ingredients
  

1 cup raw pumpkin seeds (pepitas)

2 tablespoons honey

1 tablespoon olive oil

½ teaspoon sea salt

½ teaspoon cinnamon

¼ teaspoon nutmeg

1 tablespoon packed brown sugar (optional, for extra caramelization)

A pinch of cayenne pepper (optional, for a spicy kick)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.

    Prepare the Pumpkin Seeds: If using fresh pumpkin seeds, rinse them under cold water to remove any pulp or fiber. Pat them dry with a kitchen towel.

      Mix the Coating: In a medium bowl, combine the honey, olive oil, sea salt, cinnamon, nutmeg, and brown sugar (if using). Mix well until all the ingredients are combined into a smooth mixture.

        Coat the Seeds: Add the pumpkin seeds to the bowl and toss until they are evenly coated with the honey mixture.

          Spread on Baking Sheet: Pour the coated pumpkin seeds onto the prepared baking sheet, spreading them out in a single layer for even roasting.

            Roast in the Oven: Bake in the preheated oven for about 15-20 minutes, stirring halfway through to ensure even roasting. Keep an eye on them to prevent burning.

              Cool and Serve: Once they are golden brown and fragrant, remove the baking sheet from the oven and let the pumpkin seeds cool completely. They will become crunchier as they cool.

                Add Optional Spice: If you added cayenne pepper for a kick, sprinkle it on while the seeds are still warm. Toss well to distribute evenly.

                  Store: Once cooled, store the honey roasted pumpkin seeds in an airtight container at room temperature. They can last for up to 2 weeks—if they last that long!

                    Prep Time, Total Time, Servings: 10 minutes | 30 minutes | Makes about 1 cup