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Candied Pumpkin Seeds

Prep time 10 mins
Cook time 10 mins
Bake time 6 mins
Cool time 30 mins
Yield Makes about 4 3/4 cups
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. 

Ingredients

  • 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

How to Make It

  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.

  5. *2 cups pecan halves may be substituted. Cook as directed in Step 1 until lightly toasted. (Pecans will not puff.)