Candied Pumpkin Seeds
Sweet, crunchy, and irresistibly spiced, these Candied Pumpkin Seeds are the ultimate fall-inspired snack or topping. Perfectly roasted in a blend of warm cinnamon, nutmeg, and ginger, then coated with a buttery caramel-like glaze, these seeds deliver a delightful balance of sweet and savory flavors. Ready in just 35 minutes, they make a great treat for seasonal gatherings, holiday gifting, or even as a crispy addition to salads and desserts. With a simple list of pantry staples like raw pumpkin seeds, brown sugar, and vanilla extract, this recipe is easy to follow and yields a golden, aromatic snack you’ll make again and again.
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Recipe Information
Ingredients
- 1 cup raw pumpkin seeds
- 0.5 cup granulated sugar
- 0.25 cup light brown sugar
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.25 teaspoon salt
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 tablespoon water
Instructions
Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the granulated sugar, light brown sugar, ground cinnamon, ground nutmeg, ground ginger, and salt. Set aside.
In a small saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and stir in the vanilla extract and water.
Add the raw pumpkin seeds to the butter mixture and stir until they are well coated.
Pour the wet pumpkin seed mixture into the bowl with the sugar and spice blend. Mix until all seeds are evenly covered in the sugar mixture.
Spread the pumpkin seeds in an even layer on the prepared baking sheet.
Bake in the preheated oven for 20-25 minutes, stirring once halfway through to ensure even baking, until the seeds are golden brown and aromatic.
Remove from the oven and allow the seeds to cool completely on the baking sheet. The candied coating will harden as they cool.
Once cooled, break up any clusters of seeds and store them in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
1402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.5 g | 98% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 628 mg | 27% | |
| Total Carbohydrate | 173.5 g | 63% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 150.7 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 127 mg | 10% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 998 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
