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Candied Pumpkin Seeds

I used my sugar cookie frosting recipe for the white glaze and ended up using an entire bag of powder sugar.

Course Dessert
Cuisine American
Keyword Candied Pumpkin Seeds
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 servings
Author Amanda Rettke

Ingredients

  • 1 cup raw pumpkin seeds rinsed and dried
  • 6 tablespoons white sugar divided
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon all spice
  • 2 tablespoons butter

Instructions

  1. Preheat the oven to 250 degrees.
  2. On a parchment lined baking sheet, spread pumpkin seeds in a single layer.
  3. Toast for 30-45 minutes stirring occasionally. Seeds should appear dry and slightly toasted.
  4. In a bowl, combine two tablespoons of sugar, salt, cinnamon, and all spice.
  5. In a large skillet, melt butter over medium high heat. Once butter is melted, add pumpkin seeds and remaining four tablespoons of sugar.

  6. Stir constantly until sugar dissolves. (anywhere from 1-4 minutes.)
  7. Remove from heat.
  8. Pour seeds into the bowl with the spiced sugar and stir until coated.
  9. Transfer seeds to parchment lined baking sheet and spread in a flat layer.
  10. *Note: If you like clumps of seeds, there is no need to spread in flat layer.

  11. Make sure seeds are cool before eating.