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Candied Pumpkin Seeds Recipe

Candied Pumpkin Seeds Recipe photo by Taste of Home

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Golden brown and sure to be a hit with the kids, this sweet treat is the creation of our Taste of Home Test Kitchen. Give them plenty of time to cool before breaking into pieces.

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Candied Pumpkin Seeds Recipe

Prep: 5 min. Bake: 45 min. + cooling

Yield: 4 Servings

5 45 50

Ingredients

1 cup fresh pumpkin seeds
1/4 cup packed brown sugar
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt

Directions

In a small bowl, combine all ingredients. Spread into a greased foil-lined 15-in. x 10-in. x 1-in. baking pan.
Bake, uncovered, at 250° for 45-50 minutes or until seeds are well-glazed, stirring occasionally. Cool completely; break into pieces. Store in an airtight container. Yield: 1 cup.

Nutritional Facts 1 serving (1/4 cup) equals 124 calories, 3 g fat (1 g saturated fat), 0 cholesterol, 156 mg sodium, 22 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Candied Pumpkin Seeds in Backyard Living September/October 2006, p42

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Reviews for Candied Pumpkin Seeds

Candied Pumpkin Seeds

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Reviewed on Nov. 10, 2012 by Jfaye01

Very good, but made a few adjustments that made it a bit better... Melted 1/8c of butter with 1/4c brown sugar, 1/4tsp cinnamon, and dash a vanilla extract then shook in ziplock bag with approx 1c pumpkin seeds and baked on 275 degrees for 30min flipping occasionally. Delicious!

Reviewed on Oct. 27, 2012 by jenmstylist

Yum!! I doubled the seeds to 2 cups but kept everything else the same and they are delicious. I will definitely be making these again!

Reviewed on Nov. 04, 2011 by ventling

I would melt butter and toss the seeds in butter before adding the sugar and spice. My seeds didn't glaze either and all the sugar is in the bottom of the bowl. I was quite disappointed. Next time I will add butter first.