Honey Roasted Pumpkin Seeds

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Vegetarians, vegans, and people with compromised digestion are often looking for ways to increase the amount of protein they eat. Look no further than the humble pumpkin seed. When you roast pumpkin seeds in a cast iron skillet they get really crunchy!  They are the perfect snack.


  • 2 cups pumpkin seeds (about 2 small pumpkins), cleaned
  • 2 tsp. pumpkin seed oil
  • 2 Tbsp.Bee Wild raw honey
  • Finishing sea salt to taste


  1. Set your oven to 325 degrees F
  2. Clean your pumpkin and remove the seeds (or use packaged)
  3. Make sure the seeds are clean and dry
  4. Warm your iron skillet over medium heat
  5. Add oil to the skillet
  6. Saute pumpkin seeds until they are golden brown
  7. Stir in the honey, coating the pumpkin seeds thoroughly
  8. Place the skillet in the oven for about 20-30 minutes, stirring the pumpkin seeds every few minutes so they don't stick or burn
  9. When the pumpkin seeds are crisp with a little softness in the middle, they are done
  10. Sprinkle with finishing salt while the seeds are warm
  11. Cool on a non-stick baking sheet

Recipe and photo reprinted with the permission of John Wright of Bee Wild Buzz

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