Craving a delightful snack that is both nutritious and easy to make? Look no further than these candied pumpkin seeds! Made with just a handful of wholesome ingredients, these sweet and crunchy treats are a perfect balance of flavors and textures. Whether you're looking for a healthy snack to enjoy on its own or a topping to add a touch of sweetness to your salads, yogurt parfaits, or trail mixes, these candied pumpkin seeds are sure to satisfy your cravings. With two delectable variations – a classic candied pumpkin seeds recipe and a spicy candied pumpkin seeds recipe – you'll find the perfect flavor profile to suit your taste buds. Get ready to tantalize your taste buds with this simple yet irresistible snack!
Here are our top 2 tried and tested recipes!
CANDIED PUMPKIN SEEDS
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
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
Provided by Food Network
Categories side-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 13
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:
- Choose fresh, ripe pumpkin seeds. Avoid seeds that are shriveled or have dark spots.
- Rinse the seeds thoroughly under cold water to remove any dirt or debris.
- Soak the seeds in a bowl of cold water for at least 2 hours, or overnight. This will help to soften the seeds and make them more receptive to the candy coating.
- Drain the seeds and pat them dry with paper towels.
- In a large bowl, combine the seeds, sugar, salt, and spices. Toss to coat the seeds evenly.
- Spread the seeds in a single layer on a baking sheet lined with parchment paper.
- Bake the seeds in a preheated oven for 30-45 minutes, stirring occasionally. The seeds are done when they are golden brown and crispy.
- Remove the seeds from the oven and let them cool completely before storing them in an airtight container.
Conclusion:
Candied pumpkin seeds are a delicious and healthy snack that is perfect for fall. They are easy to make and can be customized to your own taste preferences. With a little creativity, you can create a variety of different flavors of candied pumpkin seeds that will keep you coming back for more. So next time you have a pumpkin, don't throw away the seeds! Roast them up and enjoy a tasty treat that is also good for you.
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