Roasted Candied Pumpkin Seeds

We recently learned that our six-year old son (who has already been gluten-free for over a year) is also likely allergic to tree nuts also. Really!? Oy vey! There are so many nut allergies these days!  It’s great to have yummy alternatives that they’ll love just as much, and seeds can be just as delicious!  No one will miss out!


These tasty pumpkin seeds are not only a fantastic snack but are also the perfect crunch in a salad!  


  • 2 cups pepitas (hulled pumpkin seeds)
  • 1 tablespoon olive oil
  • 3 1/2 tablespoons honey
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin


Makes 2 cups

Prep time: less than 5 minutes

Cooking time: 10 minutes

Preheat the oven to 375 degrees and line a baking sheet with parchment paper.  

In a medium mixing bowl, combine all of the ingredients and spread the coated seeds evenly on the prepared baking sheet.  Roast until the seeds begin to turn golden brown, about 10 minutes.  Add more salt to taste if necessary.

Some additional notes:

You can keep these in a sealed container for a couple weeks.

For a “grown-up” palate, add a sprinkling of cayenne pepper.

These are great in my Pomegranate-Pear Salad!