Candied Pumpkin Seeds

Southern Living
Health food stores, Hispanic markets, and specialty grocery stores carry pumpkin seeds. Toast in a skillet until puffed, but watch them closely and don't brown or they will taste burnt.


Makes about 4 3/4 cups


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2 cups raw pumpkin seeds*
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 tablespoon paprika
3/4 teaspoon salt
3 tablespoons fresh orange juice


Prep: 10 Minutes
Cook: 10 Minutes
Bake: 6 Minutes
Cool: 30 Minutes

1. Cook pumpkin seeds in a medium nonstick skillet over medium heat, stirring often, 8 to 10 minutes or until puffed. (Do not brown.) Transfer to a medium bowl.

2. Combine granulated sugar and next 3 ingredients.

3. Toss pumpkin seeds with orange juice. Stir in sugar mixture, tossing to coat. Spread in a single layer on a parchment paper-lined jelly-roll pan.

4. Bake at 350° for 6 minutes, stirring once. Cool in pan on a wire rack 30 minutes. Store in an airtight container up to 2 days.

*2 cups pecan halves may be substituted. Cook as directed in Step 1 until lightly toasted. (Pecans will not puff.)

Created date

June 2007