Sweet and Salty Pumpkin Seeds ~
Fresh pumpkin seeds are slow-roasted for a sweet and salty snack, perfect for the fall season!
Pumpkin Seed Recipe
Happy Halloween, friends! 🎃 Have you carved your pumpkins yet? If not, it’s Halloween week—time to embrace all things pumpkin!
And if carving isn’t your thing (let’s be honest, it’s fun but can be a bit of a chore), check out your local grocery store or pumpkin patch for raw pumpkin seeds.
This is the one time of year we roast pumpkin seeds, so it’s all about getting that perfect sweet and salty balance.
Confession: I never nailed it until now, and I’m convinced the secret is the brown sugar. Even my husband agrees these are our best batch yet—seriously addictive! It’s become a family favorite snack all season long.
Ingredients for Sweet & Salty Pumpkin Seeds
You will need the following:
- 2 cups dry pumpkin seeds
- 3 tablespoons butter
- 3 tablespoons light brown sugar
- 3/4 teaspoon sea salt + additional, to taste
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin
Ingredient Notes
- Dry Pumpkin Seeds: The star of the show! Make sure they’re cleaned and dried for the best crunch.
- Butter: Adds a rich, savory flavor that helps the seasoning stick.
- Light Brown Sugar: Provides the perfect touch of sweetness to balance the saltiness.
- Sea Salt: Enhances all the flavors; you can add a bit more at the end if you like it extra salty.
- Chili Powder: Gives a subtle kick of spice without overpowering the other flavors.
- Cumin: Adds a warm, earthy note that complements the sweetness and spice.
How to Make Sweet & Salty Roasted Pumpkin Seeds
STEP ONE: Preheat oven to 250° F. Line a large, rimmed baking sheet pan with parchment paper.
STEP TWO: In a medium bowl, combine the pumpkin seeds, melted butter, brown sugar, sea salt, chili powder, and cumin; toss to coat.
STEP THREE: Pour seeds onto the baking sheet. Bake 90 minutes, stirring every 30 minutes, until seeds are golden brown.
STEP FOUR: Remove from oven, season with additional salt to taste, then serve at room temperature. Store your sweet and salty fall snack in an airtight container.
Quick Tips for Success
Freshly scooped pumpkin seeds can be cleaned quickly and easily by swishing them around in a large bowl of cool water. Next, make sure your pumpkin seeds are thoroughly dry before adding additional ingredients. The best way to do this is to spread them in a single layer on paper towels and pat dry.
More Tasty Snack Recipes You’ll Love!
- Caramel Popcorn
- Alabama Fire Crackers
- Roasted Chickpeas and Edamame
- Spicy Roasted Rosemary Cashews
- Air-Fried Olives
Sweet and Salty Pumpkin Seeds
Ingredients
- 2 cups dry pumpkin seeds
- 3 tablespoons butter melted
- 3 tablespoons light brown sugar
- 3/4 teaspoon sea salt + a little extra, to taste
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin
Instructions
- Preheat oven to 250° F. Line a large, rimmed baking sheet pan with parchment paper.
- In a medium bowl, combine the pumpkin seeds, melted butter, brown sugar, sea salt, chili powder, and cumin; toss to coat.
- Pour seeds onto the baking sheet. Bake 90 minutes, stirring every 30 minutes, until seeds are golden brown.
- Remove from oven, season with additional salt to taste, then serve at room temperature. Store your sweet and salty fall snack in an airtight container.
Nutrition
Updated September 4, 2024.
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