Preheat and prep: Set your oven to 325°F (160°C). Line a large baking sheet with parchment for easy cleanup.

Clean the seeds: Scoop seeds from the pumpkin and place them in a bowl of water. Swish to separate the pulp. Pick out any stringy pieces. A little cling is fine; it will crisp in the oven.

Boil for better texture: Bring a medium pot of water to a boil, add 1 tablespoon coarse salt, then add the seeds. Simmer 8–10 minutes. This seasons the seeds and helps them crisp.

Drain and dry: Drain well in a colander and spread the seeds on a clean towel. Pat very dry. The drier they are, the crunchier they’ll get.

Make the glaze: In a bowl, whisk melted butter, honey, brown sugar (if using), cinnamon, fine salt, cayenne, and vanilla. The mixture should be glossy and pourable.

Toss the seeds: Add seeds to the bowl and stir until every seed is coated. Don’t leave puddles of glaze at the bottom; scrape it all onto the seeds.

Spread and roast: Spread seeds in a single layer on the lined sheet. Roast 10 minutes. Stir and spread again.

Finish roasting: Roast another 8–12 minutes, stirring once more if needed. You want the seeds to look deeply golden and smell toasty, not burnt. Honey can darken quickly near the end—watch closely.

Final toss (optional): For extra sheen, drizzle 1 teaspoon honey over hot seeds and toss on the tray. This adds light stickiness and shine.

Cool completely: Let seeds cool on the tray. They crisp as they cool. Break up any clusters if you prefer individual seeds.