Candied Pumpkin Seeds Recipe
If you’re on the hunt for a crunchy, sweet snack that perfectly captures the cozy spirit of autumn, look no further than Candied Pumpkin Seeds. This delightful treat takes humble pumpkin seeds and transforms them with a luscious coating of brown sugar, butter, and cinnamon, baked into crispy bites of pure autumnal joy. Whether you’re craving something to nibble on during an evening movie or a charming addition to your seasonal spread, these candied seeds offer that ideal balance of sweet, buttery warmth with a satisfying crunch that you’ll keep coming back for.
Ingredients You’ll Need
The magic of Candied Pumpkin Seeds lies in their simplicity. With just a handful of ingredients, each plays a crucial role: the pumpkin seeds provide that natural, earthy base; brown sugar brings caramel sweetness; butter adds richness; and cinnamon infuses a comforting hint of spice. These straightforward ingredients make it easy to whip up a batch anytime.
- 1 cup raw pumpkin seeds in shell: These are the star of the show, offering that signature crunch and nutty flavor.
- ¼ cup brown sugar: Opt for soft brown sugar for the best caramelized, deep sweetness.
- 2 tablespoons unsalted butter, melted: Butter ensures the seeds get a rich, toasty coating and helps the sugar stick evenly.
- ¾ teaspoon cinnamon: Just the right amount adds warm spice without overpowering the natural flavor.
- ¼ teaspoon salt: A pinch to balance sweetness and bring out all the flavors.
How to Make Candied Pumpkin Seeds
Step 1: Preheat and Prepare
Start by setting your oven to 300 degrees Fahrenheit and lining a baking sheet with parchment paper. This low heat ensures the seeds bake slowly, allowing the sugar and butter to caramelize to perfection without burning.
Step 2: Combine the Ingredients
In a medium bowl, toss together the pumpkin seeds, brown sugar, melted butter, cinnamon, and salt. Make sure every seed is evenly coated with the sugary-spiced mixture; this is the secret to achieving that irresistible glaze.
Step 3: Spread and Bake
Spread the coated pumpkin seeds out in a single, thin layer on your prepared baking sheet. Pop them in the oven for about 40 to 45 minutes, giving the seeds plenty of time to bake until they’re golden brown and deliciously crunchy. Keep an eye towards the end and taste test to ensure they reach your preferred crispness.
Step 4: Cool and Rest
Once baked, let your Candied Pumpkin Seeds cool completely on the baking sheet. This cooling period helps the sugary coating harden and keeps your seeds perfectly crisp. After cooling, transfer them to an airtight container to maintain their texture.
How to Serve Candied Pumpkin Seeds
Garnishes
Candied Pumpkin Seeds make a fantastic garnish for all sorts of dishes. Sprinkle them on top of warm oatmeal, yogurt bowls, or even salads to add unexpected sweetness and crunch that brighten each bite.
Side Dishes
Serve these seeds alongside cheese boards or roasted vegetable platters to provide playful texture contrast and a hint of sweetness that complements savory flavors beautifully. They elevate any snack or appetizer table effortlessly.
Creative Ways to Present
For a fun twist, toss the candied seeds with dried cranberries and chopped nuts to create a festive snack mix. Or simply pack them in small decorative jars or bags for charming homemade gifts that friends and family will adore.
Make Ahead and Storage
Storing Leftovers
Once fully cooled, store your Candied Pumpkin Seeds in an airtight container at room temperature. They stay crunchy and delicious for up to two weeks, making them perfect for snacking anytime.
Freezing
If you’d like to keep them longer, you can freeze the seeds in a sealed container or freezer bag for up to three months. Just make sure they are completely cooled before freezing to prevent sogginess.
Reheating
To bring back that fresh-from-the-oven crispness, lightly toast the seeds in a warm oven (around 300°F) for 5 to 7 minutes. This reactivates the buttery glaze and enhances their crunch, making them taste freshly made.
FAQs
Can I use shelled pumpkin seeds instead of seeds in shell?
Absolutely! Shelled pumpkin seeds, or pepitas, work well in this recipe. Just keep in mind they’ll bake faster, so start checking for doneness after about 10 minutes to avoid burning.
Can I substitute the butter with a non-dairy alternative?
Yes, melted coconut oil is a fantastic substitute for butter and works beautifully to coat the seeds while adding a subtle tropical note.
What if I want to use white sugar instead of brown sugar?
You can swap in granulated sugar, but brown sugar is preferred here because it caramelizes better, giving the seeds a richer, more complex flavor and softer crunch.
Do I need to rinse fresh pumpkin seeds before using?
Freshly scooped pumpkin seeds should definitely be rinsed to remove pulp, then dried thoroughly. For best results, air dry them on a baking sheet for 24 hours to ensure they roast evenly and crisp up nicely.
How long will these Candied Pumpkin Seeds stay crunchy?
Stored properly in an airtight container at room temperature, they will stay crisp and tasty for up to two weeks. If you find they lose some crunch, a quick re-toast in the oven will revive them.
Final Thoughts
Trust me, once you try these Candied Pumpkin Seeds, they’ll become your go-to snack for fall and beyond. They’re incredibly easy to make, wonderfully versatile, and just the right mix of sweet and spice that feels like a warm hug in every bite. So grab your ingredients and start roasting—your taste buds will thank you!
