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Candied Pumpkin Seeds

4

40 min

Candied Pumpkin Seeds

Candied Pumpkin Seeds Photo 1

Time

40 min

Serving

12 persons

Calories

105

Rating

4.00★ (1)

Cuisine

Author: Victoria Buriak
Pumpkin seeds roasted with notes of cinnamon, cayenne, ginger, and brown sugar create a magically salty-spicy-sweet combination. Store in an airtight container for up to one week.

Ingredients

  • packed dark brown sugar: 4 Tbsp
  • water: 2 Tbsp
  • kosher salt: 0.5 Tbsp
  • ½ teaspoons molasses: 1 piece
  • ground cumin: 1 tsp
  • ground cinnamon: 1 tsp
  • ground ginger: 0.75 tsp
  • cayenne pepper: 0.25 tsp
  • ground nutmeg: 0.25 tsp
  • ½ cups roasted unsalted pumpkin seeds: 3 piece

Metric Conversion

Stages of cooking

Candied Pumpkin Seeds Photo 21
Candied Pumpkin Seeds Photo 32
Candied Pumpkin Seeds Photo 43
  1. Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper.
    Candied Pumpkin Seeds Photo 2
  2. Whisk brown sugar, water, salt, molasses, cumin, cinnamon, ginger, cayenne pepper, and nutmeg together in a medium mixing bowl. Add pumpkin seeds and toss until evenly coated. Transfer to the prepared baking sheet.
    Candied Pumpkin Seeds Photo 3
  3. Bake until crispy, stirring halfway through, 35 to 40 minutes. Remove from the oven, stir, then carefully slide or lift the parchment paper off the baking sheet and set on the counter to cool completely. Break up any clumps with your hands and serve.
    Candied Pumpkin Seeds Photo 4

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