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Honey Pumpkin Seeds

Honey Pumpkin Seeds

Tom

"Delicious way to make sweet pumpkin seeds with a strong honey base."
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Ingredients

1 h 10 m servings 148 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • Calories:
  • 148 kcal
  • 7%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 22.1g
  • 7%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 61 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Place oven rack in the highest position. Preheat oven to 300 degrees F (150 degrees C). Line a large baking sheet with aluminum foil.
  2. Mix butter, honey, brown sugar, and salt together in a bowl; add pumpkin seeds and toss to coat. Spread coated seeds in 1 layer onto the prepared baking sheet.
  3. Bake in the preheated oven for 20 minutes. Stir seeds and continue baking for 20 more minutes. Sprinkle seeds with white sugar and bake until lightly browned, about 20 more minutes. Cool seeds and store in an airtight container.

Footnotes

  • Cook's Note:
  • Ensure you do not overheat the sugar. While pumpkin seeds can be baked for over an hour at 300 degrees (149 degrees Celsius), the sugar will caramelize and may burn.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Reviews

Read all reviews 15
  1. 17 Ratings

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Most helpful positive review

My kids went to town on these. I followed as instructed but scaled the recipe down to suit 1-1/2 cups of fresh seeds. Step #3 I put in for the 1st 20 minutes, which was fine, but barely got thre...

Most helpful critical review

I have to give this recipe 3.5 stars because the instructions will cause you to burn the pumpkin seeds. Unfortunately, I let them go to long and they now have a burned sugar flavor. We will tr...

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Least positive
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My kids went to town on these. I followed as instructed but scaled the recipe down to suit 1-1/2 cups of fresh seeds. Step #3 I put in for the 1st 20 minutes, which was fine, but barely got thre...

DO NOT LET COOL ON FOIL! It will stick. I made half the batch and checked and stirred every 10 minutes for about 40 minutes. These came out hot and messy, when cool they tasted great. Worth a tr...

I would have given this 5 stars if the cooking time wasn't too long. I only baked for 40 minutes total and these came out perfectly. With that change (and a little cinnamon), this turned out t...

I have to give this recipe 3.5 stars because the instructions will cause you to burn the pumpkin seeds. Unfortunately, I let them go to long and they now have a burned sugar flavor. We will tr...

Used my large pampered chef cookie sheet. Cooked well, did not burn. No foil. They do come out sticky to place in a air tight container when they are still somewhat warm.

USE parchment paper if you have it! The foil ripped when i stirred the seeds, I think parchment paper would have been a better choice. I transferred them to the paper after they were cooked, oth...

Too long to cook. I add my honey AFTER I cook them with seasoning salt and it works out much better.

A huge sticky mess. Lost half the seeds because he were permanently glued to the tin foil lined baking sheet. The flavor was very, very good.

Tastes good!

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