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Candied Pumpkin Seeds Recipe

Candied Pumpkin Seeds Recipe

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 YIELD:4 servings

Ingredients

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

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.

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

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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."

MY REVIEW
Reviewed Nov. 2, 2011

"did not glaze - had to turn the oven up after an hour - then there was way too much sugar"

MY REVIEW
Reviewed Oct. 31, 2011

"these are so good!"

MY REVIEW
Reviewed Oct. 29, 2011

"I doubled the recipe. May need to reduce sugar next time to only 1/4 cup instead of 1/2...a bit too much sweetness! But otherwise good!"

MY REVIEW
Reviewed Oct. 28, 2011

"Great with Splenda Brown Sugar Blend.

~ Theresa"

MY REVIEW
Reviewed Nov. 3, 2010

"Nice change from my regular roasted seeds! Mine had sat a few days before I made the recipe, and about halfway through the cooking time I added a tablespoon or so of water and stirred."

MY REVIEW
Reviewed Oct. 31, 2010

"Didn't have the pumpkin spice so made without it. Still tastes great!"

MY REVIEW
Reviewed Oct. 30, 2010

"Was a little worried when I put these in the oven but they are fantastic! Doubled the recipe cause I had 5 pumpkins worth of seeds. Turned out perfect!"

MY REVIEW
Reviewed Oct. 25, 2010

"Made this for the office and they loved them. Will definately make them again."

MY REVIEW
Reviewed Oct. 16, 2010

"This recipe passed the picky kid test. They even came back for another handful!"

MY REVIEW
Reviewed Oct. 31, 2009

"You shouldn't dry your pumpkin seeds before you make this recipe. If your seeds are dry, just coat them with a little vegetable oil. It works great. Just made this recipe and it's delicious."

MY REVIEW
Reviewed Oct. 26, 2009

"There must be somethign missing from the recipe..like butter or something. I made these and the brown sugar mixture didn't even stick to the pumpkin seeds...I just added some butter so we'll see if that helps."

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