These Candied Sweet and Salty Roasted Pumpkin Seeds are an easy fall treat and an impressive garnish for any pumpkin dessert. Gluten free cooks can wow their guests with homemade pumpkin ice cream topped with bourbon caramel sauce and a tall piece of these candied seeds placed on top.
To end a special meal like Thanksgiving turkey serve Bourbon Caramel Pumpkin Tart that has these candied pumpkin seeds around the edge. Of course you can serve dessert only for a casual get together or maybe a night of pumpkin carving for Halloween. Add these sweet and salty seeds to Pumpkin Ice Cream or Frozen Pumpkin Mousse. s!
Jump to:
Ingredients
Buying gluten free nuts and seeds can take a bit of work for many different reasons. It's not uncommon to see 'may contain wheat' on packages of nuts and seeds. Extra points if you're roasting pumpkin seeds that came out of your Halloween pumpkin.
- Corn syrup & sugar - This is what makes them candied.
- Raw pumpkin seeds - Read the ingredient list to make sure they're gluten free.
See recipe card for exact amounts.
Instructions for Roasting Pumpkin Seeds
Roast store bought pumpkin seeds or the ones from your Halloween pumpkin. If you've never done it, give it a try. This could be a new Halloween tradition.
Clean pumpkin seeds: Pull the stings off and wash the seeds, dry them and then roast them. If you want to add seasoning do that while still warm but after they are roasted.
Oven Roasting: Spread seeds in a single layer and roast in a preheated 350°F oven until nicely browned, about 10 minutes.
Stove Top Roasting: Pour seeds into a frying pan in a single layer. Roast on low heat shaking frequently until you can see they are browned and smell them.
Healthy Tip
Fibre, The F Word as my nutritionist friend calls it, is something none of us get enough of. Nuts and seeds are healthy, high fibre whole foods you should have in your pantry. I roast my pumpkin seeds as soon as I buy them and that's what comes out of the jar in my pantry. I sprinkle them on my fruit smoothie bowls, plain yogurt or chia pudding. They can also be used in granola, granola bars, muffins, cookies and on salads.
Get The Tools
You just need a baking sheet and parchment paper to roast nuts.
- We're always baking something so half size baking sheet or full size, there are lots of uses for them in your kitchen. Buy them in pairs, you'll never regret it.
- If you have the space to store them some cooks love parchment sheets instead of fighting with rolled up parchment to lay on a cookie sheet.
Top Tip: Celebrate Pumpkin Season
Pumpkin some how became a season (I'm looking at you Starbucks!). So adventurous cooks make all their favourite recipes over the entire fall season. Try something new and maybe it will make it on your list to tried-and-true recipes to repeat year after year.
- Listen to my interview with Sue Jennett on A Canadian Celiac Podcast to hear All The Fuss About Pumpkin Spice and get inspired to try one new recipe.
- Check out these 16 recipe ideas for pumpkin spice. Pick one and try it!
Candied Sweet and Salty Roasted Pumpkin Seeds
Ingredients
- 1 tablespoon corn syrup
- 1½ teaspoon sugar
- ¼ teaspoon salt
- ½ cup raw pumpkin seeds
Instructions
- Preheat oven to 350°F. Line baking sheet with parchment and grease lightly.
- Combine corn syrup, sugar and salt in a small bowl.
- Add pumpkin seeds and stir until coated. Spread onto baking sheet in single layer.
- Bake in preheated oven until nicely browned, 7-10 minutes.
- Cool on wire rack then break into pieces. Store in airtight container at room temperature.
Joanne
Delicious. I added a bit of melted butter and sat the bowl with the coating in a sink of hot water to thin it out for better tossing . Added a dash of cayenne also. Yum
Cinde Little
Hi Joanne! What a great version, the addition of cayenne appeals to me. Thanks for sharing!