Candied Pumpkin Seeds
Easy, delicious candied pumpkin seeds are a great way to use the seeds you remove from your pumpkins in the fall. If you don't want a sweet pumpkin seed recipe, omit the maple syrup and use savory seasonings, such as garlic and/or onion powder, cayenne powder, or the seasoning blend of your choice instead. The same directions can be used for other nuts and seeds, too, by the way. Pecans and walnuts, in particular, are great when roasted with maple syrup and butter!
Servings: 0
Ingredients
For pre-soaking the pumpkin seeds:
- 1.5 cups pumpkin seeds mine were from the sugar pumpkin I used to make this recipe
- 1 tsp sea salt
- water
For roasting the seeds:
- 4 tbsp maple syrup
- 4 tbsp butter melted
- 1 tsp coarse sea salt plus more to taste
Instructions
- Combine pumpkin seeds with salt in a bowl and add warm water to cover. Stir around to dissolve the salt. Cover with a tea towel and allow to sit on the counter for at least 4 hours or overnight.
- Preheat oven to 300°F. Strain the pumpkin seeds and remove any residual pumpkin pulp. Pat seeds dry with a towel.
- Toss pumpkin seeds with the maple syrup, melted butter, and 1 teaspoon of salt. Spread out on a lidded sheet pan. Bake for about 1 hour, or until they are starting to brown and get crispy, tossing every 10-15 minutes. They may not seem 100% crispy when you remove them from the oven, but they will crisp up as they cool. Toss with additional coarse sea salt, if desired.
- Eat these as a snack on their own, or sprinkle them on salads or other vegetable-based side dishes.