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Honey Pumpkin Seeds

Rated as 4.06 out of 5 Stars
2

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

1 h 10 m servings 148
Original recipe yields 16 servings

Directions

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  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.

Nutrition Facts


Per Serving: 148 calories; 6 22.1 3 8 61 Full nutrition

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Reviews

Read all reviews 16
  1. 18 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
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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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 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...

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...

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...

This recipe was a hit! Although the oven was only set to 300° after stirring the seeds after the first 20 minutes of roasting and putting them back in the oven for the next twenty minutes, they ...

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.