Candied Pumpkin Seeds
Crunchy candied pumpkin seeds (candied pepitas) coated in a maple and brown sugar glaze with a pinch of salt. Just three ingredients and 20 minutes for a sweet-salty fall snack, salad topper, or edible gift.
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Servings: servings
Ingredients
- 2 tablespoons maple syrup
- 2 tablespoons packed brown sugar
- ¼ teaspoon salt
- 1 cup shelled pumpkin seeds pepitas
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper (or lightly oil it).
- In a small saucepan, combine the maple syrup, brown sugar, and salt. Heat over medium heat, stirring constantly, until the brown sugar has melted and the mixture is foamy, about 2 to 3 minutes. Remove from the heat.
- Add the pumpkin seeds and stir until they are evenly coated.
- Spread the pumpkin seeds in a single layer on the prepared baking sheet. Bake for about 10 minutes, stirring after 5 minutes, until golden and bubbling. Start checking at 8 minutes so the sugar doesn't burn.
- Remove from the oven and let cool completely, stirring occasionally while cooling to keep the seeds from sticking to the pan. They will crisp up as they cool. Break up any clumps before serving.
Notes
Makes about 1 cup (4 to 6 servings).
Using seeds from a fresh pumpkin? Rinse off all the pulp and let the seeds dry completely first, then add 5 to 10 minutes to the baking time.
Store cooled seeds in an airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months.
Nutrition (Estimate per Serving)
Calories: 154kcalCarbohydrates: 11gProtein: 7gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gSodium: 100mgPotassium: 196mgFiber: 1gSugar: 8gVitamin A: 3IUCalcium: 21mgIron: 2mg
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