These Salted Caramel Pumpkin Seeds are an irresistible snack — sweet, salty, and perfectly crunchy. Coated in caramel sauce and finished with a sprinkle of sea salt, they make an addictive nibbly treat.
If you enjoy these salted caramel pumpkin seeds for snacking, try Nuts and Seeds Energy Bites for another healthy treat.
Pumpkin season is here, and these caramelized pumpkin seeds are the perfect snack to keep on hand. Once you taste them, you may want to make a larger batch to enjoy year-round. They’re crispy and crunchy, with a delightful contrast of caramel sweetness and flaky sea salt.
These seeds are ideal for packing in a lunchbox or gym bag, stirring into homemade granola, topping salads, or adding to yogurt and fruit bowls for extra texture and flavor.
How To Use Fresh Pumpkin Seeds
This recipe is written for store-bought, dry-roasted pumpkin seeds to keep preparation quick and simple. If you have fresh seeds from a carved pumpkin, don’t discard them — they work well too.
Rinse fresh pumpkin seeds to remove any remaining pumpkin fibers, pat them dry on a paper towel, then proceed with the recipe as directed.
Why You’ll Love These Salted Caramel Pumpkin Seeds
Super easy: Minimal steps and simple ingredients.
Only 3 ingredients: You don’t need a long shopping list to make this snack.
Addictive: Crunchy texture and deep caramel flavor make them hard to resist.
Ingredients For This Salted Pumpkin Seed Recipe
- Pumpkin seeds – Use dry-roasted pumpkin seeds bought at the store for convenience. Raw seeds work too; choose unsalted if possible.
- Caramel sauce – A quality store-bought caramel sauce gives great flavor and easy coverage.
- Sea salt flakes – Flaky sea salt or regular table salt will add the salty contrast.
How To Make This Recipe For Salted Pumpkin Seeds
- Step 1: Preheat the oven to 350°F (175°C) and lightly grease a large cookie sheet. Avoid using parchment paper.
- Step 2: Spread the pumpkin seeds in a single, even layer on the prepared sheet.
- Step 3: Pour the caramel sauce evenly over the seeds, coating them. If the caramel is very thick, microwave it for a few seconds to thin so it pours easily.
- Step 4: Sprinkle with sea salt flakes and bake for about 8 minutes. The caramel will bubble slightly — that’s normal. Allow the seeds to cool completely, then break them into bite-size clusters.
Tips and Variations
- Switch the seeds: Substitute sunflower seeds or try this method with your favorite nuts.
- Add spice: A light dusting of cayenne pepper gives a pleasant kick.
- Use as a garnish: These seeds are a tasty topping for salads, yogurt bowls, or homemade granola.
FAQs
Soaking is optional. Some people soak seeds for easier digestion, but it’s not required for this recipe.
Yes — salted pumpkin seeds are a common and enjoyable snack.
You can eat pumpkin seeds with or without the shell, depending on personal preference.
Pumpkin seeds themselves are nutritious, but toppings like caramel add sugar and calories, so enjoy them in moderation.
Yes. Clean and dry fresh seeds from a pumpkin before following the recipe directions.
Make ahead and storage
You can make these salted caramel pumpkin seeds ahead of time. Store them in an airtight container at room temperature or in the pantry for up to a week. Refrigeration will extend freshness, and they can also be frozen for longer storage.
Looking for more pumpkin treats?
- Easy Baked Pumpkin Donuts
- Pumpkin Walnut Bread
- Pumpkin Chocolate Chip Pecan Cookies
- Chocolate Chip Pumpkin Muffin
RECIPE TIP
If you use store-bought pumpkin seeds, choose unsalted seeds so you can control how much salt to add.
Salted Caramel Pumpkin Seeds
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Ingredients
- 14 oz dry roasted pumpkin seeds
- 3/4 cup caramel sauce
- 1 tsp sea salt flakes
Instructions
- Preheat oven to 350°F (175°C). Grease a large cookie sheet; do not use parchment paper.
- Spread pumpkin seeds in an even layer on the cookie sheet.
- Pour caramel sauce evenly over the seeds. If the caramel is thick, heat briefly to thin it for easier pouring.
- Sprinkle with sea salt flakes and bake about 8 minutes, until caramel bubbles. Cool completely, then break into bite-size clusters.
Nutrition
Carbohydrates: 17 g |
Protein: 15 g |
Fat: 24 g |
Sugar: 13 g
Nutrition information is an approximation.
