Jack-o’-Lantern Treasure

Save those seeds and make a tasty Halloween treat

You scoop and you scoop and you scoop. When it comes to making jack-o’-lanterns at Halloween time, there’s a LOT of that. All those pumpkin seeds and “slimy pumpkin guts,” as the kids say, need to be scooped out to make room for carving and, later, a candle or light.

You can throw away those “guts,” but save the seeds because we have the tastiest recipe for honey-roasted pumpkin seeds that you have ever tried. They make an irresistible, sweet-and-salty snack that your friends and family will gobble up. And if you want them spicy, use our SUE BEE® INFUSIONS™ Hot Honey instead!

Photo of pumpkin and pumpkin seeds


1/4 cup AUNT SUE’S® Raw & Unfiltered Honey

3 cups fresh pumpkin seeds, cleaned

1 1/2 tbsp butter, melted

2 tsp brown sugar

1/2 tsp smoked salt

Kosher salt for sprinkling


Preheat oven to 300°F.

Spread out seeds on parchment-lined baking sheet and bake for 20–30 minutes, or until slightly crunchy.

In a large mixing bowl, mix AUNT SUE’S® Raw & Unfiltered Honey, butter, brown sugar and smoked salt until well-combined.

Add hot pumpkin seeds to mixing bowl and mix well until all of the seeds are thoroughly coated.

Return the seeds to the baking sheet and spread in a single layer.

Bake for 5–10 minutes, until sauce begins to caramelize on the seeds.

Remove seeds from oven and lightly sprinkle with kosher salt to taste; stir and let cool on the pan.

Store in an airtight container for up to a week.

Categories: Honey Stories

Know What’s New

Enter giveaways, get exclusive coupons and meet the co-op beekeepers behind our honey when you join the Honey Club, our email newsletter. It’s full of sweet ideas and sent straight to your inbox.

Join Honey Club Today