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

Yield: Makes about 4 3/4 cups
Recipe from Southern Living

More From Southern Living

Recipe Time

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


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

Preparation

  1. 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. 2. Combine granulated sugar and next 3 ingredients.
  3. 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. 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.)
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Candied Pumpkin Seeds Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy