These Salted Caramel Pumpkin Seeds are an irresistible snack, the most addictive nibbles of all time! Coated with caramel sauce and sprinkled with a touch of sea salt, these pumpkin seeds are the perfect balance of sweet, salty, and crunchy madness!
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Pumpkin season is definitely upon us and these caramelized pumpkin seeds are the perfect treat to have on hand. However once you make up a batch and taste how delicious they are, you may just want to have a stash on hand year round.
Crispy, crunchy, and with the perfect balance of sweet and salty, these pumpkin seeds are a delicious snack to pack in your lunch box or gym bag, to add to homemade granola, to top your salad with, or to add to your favorite yogurt and fruit bowl.
How To Use Fresh Pumpkin Seeds
This salted pumpkin seed recipe uses store-bought, dry-roasted pumpkin seeds making the process of roasting quick and easy. Using store-bought saves you some time but if you have a freshly carved pumpkin and you’ve got loads of fresh seeds, don’t throw them out. You can still make this recipe for sweet and salty pumpkin seeds.
Take your fresh pumpkin seeds and rinse them off to get rid of any stringy bits of pumpkin still attached to the seed. Lay them out on a paper towel to dry them off and then follow the rest of the directions here.
Why You’ll Love These Salted Caramel Pumpkin Seeds
Super easy: You won’t find an easier recipe out there!
3 Ingredients: No need to load up the grocery cart to make these caramelized pumpkin seeds.
Addictive: Super crunchy, amazing caramel flavor, you won’t be able to stop eating them.
Ingredients For This Salted Pumpkin Seed Recipe
- Pumpkin seeds – Pick up dry roasted pumpkin seeds at the grocery store. Raw pumpkin seeds also work but make sure to buy unsalted if possible.
- Caramel sauce – Store bought caramel sauce adds the most amazing flavor to these sweet and salty pumpkin seeds.
- Sea salt flakes – Sea salt flakes or table salt will both add that salty flavor.
How To Make This Recipe For Salted Pumpkin Seeds
- Step 1: Preheat the oven to 350F degrees and grease a large cookie sheet. Do not use parchment paper.
- Step 2: Spread pumpkin seeds in an even layer on the cookie sheet.
- Step 3: Pour the caramel sauce over the pumpkin seeds, making sure to coat all the seeds. If the caramel sauce doesn’t pour easily, microwave it for a few seconds until it thins out and is easier to pour.
- Step 4: Sprinkle the seeds with sea salt flakes and bake for about 8 minutes. The caramel will start to bubble. Let the seeds cool off completely before breaking them into bite-size snacks (like bark, small chunks).
Tips and Variations
- Change up the seeds: Instead of pumpkin seeds, use sunflower seeds, or try this recipe on your favorite nuts.
- Add a touch of spice: Sprinkle some cayenne pepper on the seeds for a touch of spice.
- Use as a garnish: Though ideal for a snack, these pumpkin seeds would make a great garnish on your favorite salad, a topping for a yogurt bowl or the perfect addition to homemade granola.
It is not necessary to soak pumpkin seeds before roasting them though some people prefer to do so as it makes them easier to digest.
Yes, it is perfectly fine to eat salted pumpkin seeds.
Pumpkin seeds can be eaten both ways, with the shell or without the shell.
While pumpkin seeds are a healthy snack it depends on what you put on them. These pumpkin seeds are roasted with caramel sauce and while everyone needs a treat once in a while, caramel sauce should be eaten in moderation.
Yes, you can use pumpkin seeds fresh from your Halloween pumpkin if you’d like. See the note above about how to get your seeds ready for roasting if they are fresh.
Make ahead and storage
This salted pumpkin seed recipe can easily be made ahead of time and stored in an airtight container on the kitchen counter or in the pantry for up to a week. If you want them to stay fresher longer you can place them in the fridge. You can even freeze these salty pumpkin seeds for an even longer shelf life.
Looking for more pumpkin treats?
- Easy Baked Pumpkin Donuts
- Pumpkin Walnut Bread
- Pumpkin Chocolate Chip Pecan Cookies
- Chocolate Chip Pumpkin Muffin
If using store-bought pumpkin seeds as the recipe suggests, make sure to get unsalted seeds so you can adjust the amount of salt to your taste preference.
Salted Caramel Pumpkin Seeds
- 14 oz dry roasted pumpkin seeds
- 3/4 cup caramel sauce
- 1 tsp sea salt flakes
- 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).
Nutrition information is automatically calculated, so should only be used as an approximation.