Go Back
–+ servings
A baking sheet of Candied Sweet and Salty Pumpkin Seeds with a flipper and a hand breaking a piece apart.
Print

Candied Sweet and Salty Pumpkin Seeds

This is just like peanut brittle only better. They make a beautiful garnish on Frozen Pumpkin Mousse, Pumpkin Ice Cream or my Bourbon Caramel Pumpkin Tart. Yet you won't be able to resist eating some right off the pan.
Course Dessert, Snacks & Treats
Cuisine Canadian
Keyword Candied Sweet and Salty Pumpkin Seeds
Prep Time 10 minutes
Cook Time 10 minutes
Cooling Time 15 minutes
Servings 4 oz
Calories 66kcal
Author Cinde Little

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.
  • Eat as a snack or serve as a garnish on Bourbon-Caramel Pumpkin Tart, Pumpkin Ice Cream or Frozen Pumpkin Mousse.

Nutrition

Calories: 66kcal | Carbohydrates: 7g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 149mg | Potassium: 65mg | Fiber: 0.5g | Sugar: 6g | Vitamin A: 1IU | Vitamin C: 0.2mg | Calcium: 5mg | Iron: 1mg
QR Code linking back to recipe