1123 Recipes from 47 Countries with 380 Translations by 52 Translators in 17 Languages
Honey roasted pumpkin seeds

Preparations

  1. Step 1

    Preheat your oven to 325 F. 
Cut open your pumpkins. Remove the pulp and stringy bits from the seeds and pat dry with a kitchen towel. Make sure that there is no remaining moisture.

    Preheat your oven to 325 F.
    Cut open your pumpkins. Remove the pulp and stringy bits from the seeds and pat dry with a kitchen towel. Make sure that there is no remaining moisture.

  2. Step 2

    In a large wide skillet, warm the oil over medium heat and saute the pumpkin seeds until lightly golden, about 3 minutes. Add the honey and stir with a rubber spatula.

    In a large wide skillet, warm the oil over medium heat and saute the pumpkin seeds until lightly golden, about 3 minutes. Add the honey and stir with a rubber spatula.

  3. Step 3

    Transfer the skillet to the oven. Roast for about 20-30 minutes, stirring occasionally 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.

    Transfer the skillet to the oven. Roast for about 20-30 minutes, stirring occasionally 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.

  4. Step 4

    When finished, tip the seeds out onto a parchment lined or non stick baking sheet to cool. While hot, sprinkle with salt to taste (if using Maldon, make sure to pinch the salt between your fingers to break up the flakes). Enjoy with ice cold beer.

    When finished, tip the seeds out onto a parchment lined or non stick baking sheet to cool. While hot, sprinkle with salt to taste (if using Maldon, make sure to pinch the salt between your fingers to break up the flakes). Enjoy with ice cold beer.

  5. Step 5

    Note: There is no need to shell the pumpkin seeds after they have been roasted. You can eat them as is. Also, if you do not have an oven safe skillet, simply toss the seeds with oil and honey and roast them on a parchment lined baking sheet. Sprinkle with salt straight from the oven.

  6. Step 6

    Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.

    Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.

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