Candied Pumpkin Seeds
Transform your autumn snacking with these irresistibly crunchy Candied Pumpkin Seeds, a recipe that blends warm fall spices with just the right amount of sweetness. Featuring raw pumpkin seeds coated in an addictive mix of granulated and brown sugars, cinnamon, nutmeg, and ginger, this easy recipe is elevated by the rich notes of vanilla and butter. With only 10 minutes of prep time and a quick bake in the oven, these caramelized seeds develop a golden, crispy texture that’s perfect for snacking, sprinkling over yogurt, or gifting during the holiday season. Store these golden delights in an airtight container—they’re so good, they might not last long! Keywords: candied pumpkin seeds, caramelized pumpkin seeds, fall snack recipe, sweet roasted seeds, holiday treats.
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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.
