Candied Pepitas

Delicious recipe to make candied pepitas or candied pumpkin seeds. All it takes is 5 ingredients and 30 minutes.

Course Snack

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings cup

Calories 834kcal

Author Darcey Olson

Cost $5

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

Note 1 - This recipe can be used on any type of pumpkin seed. The cooking time may have to be elongated due to the larger seed size. Check after the initial cook time is over. If so, bake in 2 minute increments to make sure the sugar coating doesn't burn.

Note 2 - You can omit cinnamon if you're allergic or don't care for the flavor. No other substitute is needed. The recipe is delicious without it.

Note 3 - To 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.

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