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Candied Pumpkin Seeds

Candied Pumpkin Seeds

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.


This recipe goes with Lanny's Salad With Candied Pumpkin Seeds

Southern Living JULY 2007

  • Yield: Makes about 4 3/4 cups
  • Cook time: 10 Minutes
  • Prep time: 10 Minutes
  • Bake: 6 Minutes
  • Cool: 30 Minutes


  • 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


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.)


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Candied Pumpkin Seeds Recipe