Candied Pumpkin Seeds
I used my sugar cookie frosting recipe for the white glaze and ended up using an entire bag of powder sugar.
Servings: 6 servings
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
- Preheat the oven to 250 degrees.
- On a parchment lined baking sheet, spread pumpkin seeds in a single layer.
- Toast for 30-45 minutes stirring occasionally. Seeds should appear dry and slightly toasted.
- In a bowl, combine two tablespoons of sugar, salt, cinnamon, and all spice.
- In a large skillet, melt butter over medium high heat. Once butter is melted, add pumpkin seeds and remaining four tablespoons of sugar.
- Stir constantly until sugar dissolves. (anywhere from 1-4 minutes.)
- Remove from heat.
- Pour seeds into the bowl with the spiced sugar and stir until coated.
- Transfer seeds to parchment lined baking sheet and spread in a flat layer.
- *Note: If you like clumps of seeds, there is no need to spread in flat layer.
- Make sure seeds are cool before eating.