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Best Easy Honey Roasted Pumpkin Seeds with Cinnamon

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Crunchy, sweet, and slightly spicy honey roasted pumpkin seeds with cinnamon. This easy recipe uses a double-coating technique for a caramelized shell that’s perfect for snacking, hosting, or gifting.

Ingredients

Scale
  • 1 ½ cups (180g) fresh pumpkin seeds
  • ⅓ cup (110g) honey
  • 2 teaspoons (5g) ground cinnamon (preferably Vietnamese)
  • 2 tablespoons (28g) unsalted butter, melted
  • 2 tablespoons (25g) light brown sugar
  • ½ teaspoon (3g) flaky sea salt (e.g., Maldon)
  • 1 teaspoon (5ml) pure vanilla extract
  • ¼ teaspoon cayenne pepper (optional)

Instructions

  1. Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
  2. Clean the pumpkin seeds: Rinse seeds in a colander under cold water, removing any pumpkin guts or stringy bits.
  3. Blanch the seeds: Bring a medium pot of water to a boil. Add seeds and boil for exactly 5 minutes. Drain and let cool for 1 minute.
  4. Dry the seeds thoroughly: Spread blanched seeds on a clean kitchen towel and pat completely dry. Use a second towel to press and absorb excess moisture.
  5. Make the honey mixture: In a small bowl, whisk together melted butter, honey, brown sugar, vanilla extract, cinnamon, salt, and cayenne (if using) until smooth.
  6. First coating: Place dried seeds in a mixing bowl. Pour about two-thirds of the honey mixture over them and stir until every seed is coated. Spread in a single layer on the prepared baking sheet.
  7. First roast: Bake for 10 minutes until seeds look golden. Remove from oven and stir with a spatula.
  8. Second coating: Drizzle remaining honey mixture over partially roasted seeds and stir well. Spread back into a single layer.
  9. Second roast: Bake for another 8-10 minutes, watching carefully to prevent burning. Seeds should be deep golden brown with bubbly, caramelized coating.
  10. Cool completely: Let seeds cool on the baking sheet for about 20 minutes. They will crisp up as they cool. Gently break apart any large clumps with your fingers.

Notes

Blanching is non-negotiable for best texture. Watch oven carefully during last few minutes to prevent burning. Let seeds cool completely before serving for maximum crunch. Store in airtight container at room temperature for up to a week. To re-crisp, warm in 300°F oven for 5 minutes.

Nutrition

Keywords: honey roasted pumpkin seeds, cinnamon pumpkin seeds, easy snack, fall recipe, Halloween snack, homemade gift, crunchy seeds

Find it online: https://flurpchef.com/best-easy-honey-roasted-pumpkin-seeds-with-cinnamon/