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Candied Pumpkin Seeds Recipe
Candied Pumpkin Seeds Recipe photo by Taste of Home

Candied Pumpkin Seeds Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 5 min. Bake: 45 min. + cooling
MAKES:4 servings
TOTAL TIME: Prep: 5 min. Bake: 45 min. + cooling
MAKES: 4 servings

Ingredients

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

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.

Directions

  1. In a small bowl, combine all ingredients. Spread into a greased foil-lined 15-in. x 10-in. x 1-in. baking pan.
  2. 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.
Originally published as Candied Pumpkin Seeds in Backyard Living September/October 2006, p42

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.

Reviews for Candied Pumpkin Seeds

AVERAGE RATING
   (20)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (5)
3 Star
 (2)
2 Star
 (1)
1 Star
 (3)
MY REVIEW
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MY REVIEW
Reviewed Nov. 3, 2013

I let my pumpkin seeds dry out overnight. I didn't have pumpkin spice so I used cinnamon instead. I also added about 2 tablespoons of melted butter. They turned out delicious!

MY REVIEW
Reviewed Oct. 25, 2013

These are awesome! Will save this for many years to come!

MY REVIEW
Reviewed Nov. 10, 2012

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!

MY REVIEW
Reviewed Oct. 27, 2012

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!

MY REVIEW
Reviewed Nov. 4, 2011

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.

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