This sweet and salty pumpkin seeds recipe is a fun spin on this classic family recipe. Dried pumpkin seeds covered in caramel and sprinkled with himalaya salt is a tasty snack to enjoy and share. While making fond memories and enjoying tradition, make time to try this yummy snack.
Greeting from my busy kitchen! I hope you are all enjoying this beautiful fall weather that we are having. New England is one of the best places where you can truly experience the changes of season. Here you can fully enjoy the beauty and gifts of each and every season, and I feel truly blessed to live here. Now, the second best thing about New England are the seasonal foods. The arrival of a new season always brings the desire for new foods and flavors, because we know our taste buds are directly connected to our memory of time and place.
So here it is New Englanders and friends from around the world, one of our favorite fall recipes but with a little twist from this International chef.
The great thing about this recipe, in my experience, is the fun family tradition that it takes place. Raising my kids, one of our favorite memories in the kitchen was roasting pumpkin seeds that was messily carved from a giant pumpkin. 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 fist cooking experiences, set aside a large batch because you are about to try the salted caramel pumpkin seeds way! I am warning you, this is a real treat.
There are two ways to go about with this recipe. 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). 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. 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 easy and fun. Congrats girlfriend, and you are 10 mins away from taking a bite into your next favorite snack!
Love this recipe? I bet you will love my Salted Caramel Pecan Popcorn recipe too, check it out!
Thanks for your presence here, below you can leave a comment, question or even your favorite pumpkin seeds recipe and family tradition story. Let’s connect!
- Evenly spread the pumpkin seeds on a large baking sheet covered with parchment paper.
- The caramel at room temperature is usually a bit thick to pour over the seeds, so go ahead and heat the caramel in your glass measuring cup for about 10-15 seconds.
- With the help of a kitchen spoon, start pouring the caramel over the pumpkin seeds, making sure it's evenly distributed in a thin layer over the seeds.
- Bake at 350F for 8-10 minutes.
- Let it cool off for 10 minutes and start breaking it into bite sizes.
If you enjoyed this delicious fall recipe, I think you will like this one too 🙂