These Salted Caramel Pumpkin Seeds are the most addicting snack of all times! The perfect balance between sweet, salty and crunchy madness!
The arrival of a new season always brings the desire for new foods and flavors. And because our taste buds are directly connected to our memory of time and place, we start to crave those delicious fall flavors that comes with the traditional activities which takes place this time of year.
These Salted Caramel Pumpkin Seeds are the most addicting snack of all times! The perfect balance between sweet, salty and crunchy madness!
But don’t believe me, see for yourself….
The great thing about this recipe, in my experience, is the fun family tradition that takes place around this time. Â Raising my kids, one of our favorite memories in the kitchen was roasting pumpkin seeds that was messily carved from a giant pumpkin. Â Then washed, rinsed and put to dry and finally roasted with salt and oil, while the whole kitchen smelled like heaven.
This beautiful tradition is repeated year after year, throughout many homes.
While there is usually plenty of seeds to let the little ones toss and play to acquire their first cooking experiences, set aside a large batch because you are about to try the salted caramel pumpkin seeds way!
I am warning you, it’s a real treat!
There are two ways to go about with this recipe. Â You can roast your pumpkin seeds as you like, lightly salted (the you-go-girl way) OR you can buy lightly salted roasted pumpkin seeds (the lazy-me way). Â I bought my seeds already roasted, not because I am lazy as I do like to cook everything, but because it’s a bit early to start carving pumpkins. Â As much as I love the whole tradition thing I can only take that kind of mess once or twice.
Once you have your seeds figured out everything else is quick, easy and fun.
This means that you are only 10 mins away from taking a first bite into your next favorite snack!
Salted Caramel Pumpkin Seeds
Ingredients
- 14 oz dry roasted pumpkin seeds
- 3/4 cup caramel sauce
- 1 tsp sea salt flakes
Instructions
- Pre-heat oven to 350F degrees. Grease a large cookie sheet but do not use parchment paper
- Spread pumpkin seeds evenly on to the cookie sheet.
- Pour caramel evenly over the pumpkin seeds. If the caramel is too thick, microwave for about 10 seconds to thin out and make it easy to pour. I do not use any tools for this, simply tilt the jar so a small amount will come out, keep the pouring consistently and evenly until it is all gone
- Top with sea salt flakes and bake for about 8 minutes. You will see the caramel start to bubble, it’s okay to remove. Let it cool off completely before breaking into bite size snack (like bark, small chunks).
Salted caramel pumpkin seeds? Genius!
the best of both worlds right? thanks 🙂
Great idea to make the seeds into something sweet!
Thank you Julia!
Yum, I mean, how can you go wrong with this combo? And it’s healthy too…cause it’s got pumpkin seeds in it.
Seeds are great Lindy, my favorite day snacks are seeds and nuts.
Salt and sweet in the same bite? Im in trouble. These look amazing, they are going on my to do list for the weekend!
That’s great Michele, I hope you like it!
Mmmm…roasted pumpkin seeds are such a yummy tradition, but your salted caramel version takes that tradition to a whole new level!! Absolutely delicious! 🙂 Pinned!
Thank you so much Ana!!
LOVE the sweet & salty! What a perfect fall party snack. (Or anytime snack!) 🙂
I love it too, thanks for stopping by 🙂
What a great idea! Never thought to combine these together but I think I’d really like it!
oh I think you will, they came out better then I thought… really good. Thanks for stopping by!
WOAHH! Even though I’m not a girl, I’m sure I’d still be able to pull this off. These pumpkin seeds look super delicious 😀
Yes you can!! Thank you so much 🙂
I love this snack idea. Very original! I have to try this. ASAP
Thanks Andrea, let me know what you think!!
Love pumpkin seed….and these really sound good. Perfect way to use up all those seeds from the Halloween carvings!!
Exactly! Hope you try and enjoy it 🙂 Thanks for stopping by 🙂
Oh, I love this idea! Caramel on pumpkin seeds is perfect for those salty sweet cravings. Love how your brain works 🙂
Thanks Stacey, it’s currently my favorite snack. Thanks for stopping by 🙂
I have a bag of pumpkin seeds in my pantry waiting to be put to good use. This sounds like a perfect combination of flavors!
That’s great Amanda, enjoy!!
This is such a fabulous idea! I always have copious amounts of pumpkin seeds and usually just roast them and eat them plain, but love that you’ve added salted caramel to them, I really need to try this!
They taste great together, hope you like it! Thanks for stopping by 🙂
the carmel sounds good but o think the pumpkin seeds would need to cooked longer because they weren’t a crunchy as i liked but you would have to cook them for 5 min. then cook them for 10 mins with the carmel.
I am glad you brought up the point Fallon. You see, the pumpkin seeds I used were already roasted and lightly salted. If you are going to use raw and fresh pumpkin seeds you will need to roast them prior to making this recipe. I do not suggest roasting it with caramel any longer because the caramel will burn. I will modify the recipe to make sure this is clear and understood and thank you for dropping a line here to let me know. Did you enjoy the overall recipe?
I am guilty of throwing away pumpkin seeds lately because I got sick of toasted seeds. I love this idea and will definitely do this next time I cook a squash or pumpkin!
That pretty much explains how I feel and although I love roasted pumpkin seeds… I was getting a little tired as well 🙂 Hope you like it!
I’m just wondering if the shells will be crunchy enough to eat and not hard.
I purchased my seeds already roasted, nice and crunchy!
Is there a particular recipe for the carmel that you used? I can’t seem to find it….
Hi Renae, I used the whole foods (made in store) caramel sauce. It’s a bit thicker then most caramel sauces, so it works well with this recipe, otherwise the caramel won’t stick to the pumpkin seeds as much. You can use any store bought caramel, just try to find a thicker sauce. If you can’t, use a bit more sauce then the recipe require. Hope this helps!
Oh wow, this is such a great idea! I MUST give this a try!
Thanks Hannah, I really hope you like it! 🙂
The instructions says no parchment paper, but the picture shows the pan lined with parchment paper. It seems like it would be a sticky mess without it, Is there am experienced reason behind the preference?
Hi Dana, thanks for pointing that out. The picture on way bottom with parchment paper is an original photo of a few years back when I first made these caramel pumpkin seeds. But as I made it more and more I realized that as the caramel hardens, it sticks to the parchment paper ,so its hard to peel off. That is why in this updated version I removed the use of parchment paper. I hope this answers your questions.