Best 2 Candied Pumpkin Seeds Recipes

For the ultimate fall snack or an easy holiday treat, candied pumpkin seeds are a delicious way to utilize the seeds from your jack-o-lantern or other pumpkins. Pumpkin seeds are packed with nutrients, including protein, fiber, and healthy fats. They are also a good source of vitamins and minerals, such as zinc, magnesium, and phosphorus. With a variety of flavor options to choose from, candied pumpkin seeds are a versatile and tasty snack that is simple to make at home.

Let's cook with our recipes!

CANDIED PUMPKIN SEEDS

Candied Pumpkin Seeds image

Pumpkin seeds roasted with notes of cinnamon, cayenne, ginger, and brown sugar are an exotic, salty-spicy-sweet combination. Store in an airtight container for up to one week.

Provided by Instagood Tasty Creations

Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes

Time 40m

Yield 12

Number Of Ingredients 10

Ingredients

4 tablespoons packed dark brown sugar
2 tablespoons water
½ tablespoon kosher salt
1 ½ teaspoons molasses
1 teaspoon ground cumin
1 teaspoon ground cinnamon
¾ teaspoon ground ginger
¼ teaspoon cayenne pepper
¼ teaspoon ground nutmeg
3 ½ cups roasted unsalted pumpkin seeds

Steps:

Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper.
Whisk brown sugar, water, salt, molasses, cumin, cinnamon, ginger, cayenne pepper, and nutmeg together in a medium mixing bowl. Add pumpkin seeds and toss until evenly coated. Transfer to the prepared baking sheet.
Bake until crispy, stirring halfway through, 35 to 40 minutes. Remove from the oven, stir, then carefully slide or lift the parchment paper off the baking sheet and set on the counter to cool completely. Break up any clumps with your hands and serve.

Nutrition Facts : Calories 104.9 calories, Carbohydrate 15.5 g, Fat 3.7 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 0.7 g, Sodium 245.4 mg, Sugar 4.9 g

FRIED BRUSSELS SPROUTS WITH APPLE REDUCTION AND CANDIED PUMPKIN SEEDS

Fried Brussels Sprouts with Apple Reduction and Candied Pumpkin Seeds image

Provided by Food Network

Categories side-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1/4 cup finely chopped shallots
1/2 cup apple cider vinegar
1/4 cup honey
1/4 cup apple cider
1 cup raw, shelled pumpkin seeds
Neutral oil or nonstick spray, for the baking sheet
1 cup granulated sugar
1 cup water
1/2 teaspoon sea salt
Freshly cracked black pepper
1 pound Brussels sprouts
Neutral oil, for frying
Kosher salt

Steps:

Prepare the apple reduction: In a small sauce pot over medium heat, combine shallots, vinegar and honey. Simmer, stirring occasionally, until reduced by half, about 10 minutes. Add apple cider and continue to cook until the mixture is thick and syrupy, another 5 to 10 minutes.
Prepare the candied pumpkin seeds: Preheat oven to 350 degrees F.
Spread pumpkin seeds out on baking sheet and bake, stirring once, until nicely toasted and golden, about 10 minutes. Set the pumpkin seeds aside. Keep the oven on.
Heavily grease another baking sheet with neutral oil or nonstick spray and set aside.
Combine sugar and water in a medium sized sauce pot and mix well. Place pot on stove over medium heat and cook, stirring constantly, until the sugar is dissolved. Add pumpkin seeds to the syrup and simmer on low heat for 30 minutes, stirring occasionally.
Using a slotted spoon, drain pumpkin seeds out of the syrup, spread out onto the greased baking sheet and sprinkle with salt and pepper to taste. Toast seeds in the oven for about 15 minutes or until they are very crunchy. Let cool completely before using.
Prepare the Brussels sprouts: Trim the stem end of the Brussels sprouts and cut a cross about 1/4 inch deep in the top of the sprouts.
Heat the oil in a sauce pot to 315 to 325 degrees F.
Working in batches, fry the Brussels until dark golden brown and very crispy, 5 to 8 minutes per batch. Drain Brussels on a paper towel and sprinkle with salt immediately.
Put Brussels in a large bowl with the apple reduction and toss until the Brussels are well coated with the sauce. Plate the Brussels in a large bowl or platter and crush or chop the pumpkin seeds before garnishing on top.

Tips:

Choosing the right pumpkin: Select a small to medium-sized pumpkin with smooth, unblemished skin.
Cleaning the pumpkin seeds: Remove the seeds from the pumpkin and rinse them thoroughly with water. Discard any stringy pulp or debris.
Drying the pumpkin seeds: Spread the pumpkin seeds in a single layer on a paper towel-lined baking sheet and pat them dry. This helps remove excess moisture and ensures even roasting.
Choosing the right spices: Use a combination of spices that complement the natural flavor of the pumpkin seeds. Common choices include cinnamon, nutmeg, ginger, and chili powder.
Roasting the pumpkin seeds: Roast the pumpkin seeds in a preheated oven at 300°F (150°C) for 20-30 minutes, or until they are golden brown and fragrant. Stir the seeds occasionally during roasting to ensure even browning.
Cooling the pumpkin seeds: Allow the roasted pumpkin seeds to cool completely before storing them. This helps preserve their flavor and texture.

Conclusion:

Candied pumpkin seeds are a delicious and versatile snack that can be enjoyed on their own or added to various dishes. They are a good source of protein, fiber, and essential vitamins and minerals. With just a few simple ingredients and steps, you can easily make your own candied pumpkin seeds at home. Enjoy them as a healthy snack, sprinkle them over salads or yogurt, or use them as a topping for baked goods.