Candied Pumpkin Seeds

(originally made 11/2010)

Though I was a fan of candy growing up, my favorite treat of Halloween was the roasted pumpkin seeds that my mom used to make.  She used a sheet pan and the old style radiator heater and the house would smell amazing.   Salty and crunchy and delcious.     Our pumpkin this year was loaded with seeds, and when I went searching for methods and oven times, I found this recipe.   My seeds had sat for a day or two and were a little dry to start, so halfway through the baking time I added about a tablespoon of water and stirred.  Didn't have pumpkin pie spice, but did have Penzey's baking spice (a blend of cinnamon, anise, mace, cardamom).   I did up the salt a tiny bit, and the resulting sweet and salty seeds have been disappearing quickly   :)

Candied Pumpkin Seeds
  • 1 cup fresh pumpkin seeds
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt

In a small bowl, combine all ingredients. Spread into a greased
foil-lined 15-in. x 10-in. x 1-in. baking pan.

Bake, uncovered, at 250° for 45-50 minutes or until seeds are
well-glazed, stirring occasionally. Cool completely; break into
pieces. Store in an airtight container. Yield: 1 cup.

Nutrition Facts: 1 serving (1/4 cup) equals 124 calories, 3 g fat (1 g saturated fat), 0 cholesterol, 156 mg sodium, 22 g carbohydrate, 1 g fiber, 3 g protein.


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