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This particular candied pumpkin seed recipe is made with raw pepitas, which are seeds that don’t have an exterior shell.
Looking for more pumpkin recipes? Try my pumpkin cream cheese muffins or pumpkin dump cake for another easy fall treat.
Findings From The Foodie and Wine Test Kitchen
- You do not need to cook the brown sugar glaze before mixing it with the seeds. I tested it both ways and found it works just as well skipping this step. The solution? Stir the seeds after 5 minutes of baking to distribute the glaze evenly.
How to Make Candied Pepitas
Here’s how to make candied pepitas using raw pepita seeds.
Mix together the ingredients in a small mixing bowl.
Spread the seeds in a single layer on a lined baking sheet and bake for 5 minutes at
350℉. Stir with a silicone spatula to distribute the sugar glaze evenly, then bake for the another 20-25 minutes.
The candied pepitas are ready when the glaze is bubbling and the seeds look lightly toasted. The coating will still be sticky while hot, so let a seed cool before judging whether they’re done.
Test for doneness: Remove one pepita from the baking sheet and let it cool until safe to handle and taste. The coating should feel dry rather than tacky, and the seed should have a crisp bite. If it’s still sticky or chewy, bake a little longer and test again.
Watch closely near the end: The sugar coating can burn quickly. Start checking a few minutes before the end of the baking time, and look for lightly toasted seeds rather than a dark brown coating.
Let the candied pepitas cool completely on the baking sheet before transfering them to an airtight container. Candied pepitas are good for 1-2 weeks after making.
Flavor Variations
Here are a few variations you can use to mix up the fall flavors:
Candied Pepitas with Vanilla – add 1/4-1/2 tsp vanilla to the mix before baking.
Spiced Candied Pepita Seeds – add 1/4 tsp of pumpkin pie spice to the mix before baking. This can be on top of, or instead of, the cinnamon. You can also use cardamom, apple pie spice, or any other fall spice you love.
Candied Pepitas without Maple Syrup – just omit from the recipe. No other substitutes are needed.
Candied Pepitas Serving Ideas
Enjoy these candied seeds by the handful, or try them in one of these serving ideas:
- Pasta Topping – use it on pasta with pumpkin pasta sauce or pumpkin ravioli.
- Pumpkin bread with cream cheese topping
- Salad topping
- Charcuterie board addition
- Roasted vegetable topper
- Ice cream garnish
- Oatmeal topper
- Granola ingredient
Candied Pepitas
Ingredients
- 1 cup raw pepita seeds, shelled (*Note 1)
- ¼ cup packed brown sugar
- 1 tbsp maple syrup
- 1 tbsp unsalted butter, melted
- ¼ tsp salt
- ¼ tsp optional: ground cinnamon (*Note 2)
Instructions
- Preheat oven to 350℉. Line a baking sheet with parchment paper and set aside.
- In a medium-size mixing bowl, add pepita seeds, brown sugar, maple syrup, melted butter, cinnamon, and salt. Toss until evenly coated. 1 cup raw pepita seeds, shelled ¼ cup packed brown sugar 1 tbsp maple syrup 1 tbsp unsalted butter, melted ¼ tsp optional: ground cinnamon ¼ tsp salt
- Spread the seeds in a single layer on the prepared baking sheet. The seeds will spread as they bake, so the layer doesn't have to be perfect. Bake for 5 mutes, then stir with a silicone spatula to distribute the sugar glaze evenly. Bake for another 20-25 minutes, or until browned and crunchy. (*Note 3)
- Rest for 10-15 minutes, until the candied pepita seeds are cooled. Transfer to an airtight container.
Notes
Nutrition
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