Candied Sweet and Salty Roasted Pumpkin Seeds

A baking sheet of Candied Sweet and Salty Pumpkin Seeds with a flipper and a hand breaking a piece apart.

Fun to make with seeds from a Halloween pumpkin but equally delicious made with store bought raw pumpkin seeds. Eat them off the pan or use them as a garnish on Bourbon Caramel Pumpkin Tart, Frozen Pumpkin Mousse or Pumpkin Ice Cream .

Course Dessert, Snacks & Treats

Cuisine American, Canadian

Keyword Candied Sweet and Salty Pumpkin Seeds, sweet and salty roasted pumpkin seeds

Prep Time 10

Cook Time 10

Cooling Time 15

Servings 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.

Notes

These make a beautiful garnish on this Bourbon-Caramel Pumpkin Tart or break them into tall pieces for a fun garnish on anything like Pumpkin Ice Cream or Frozen Pumpkin Mousse.

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