Candied Pumpkin Seeds - Kraft Recipes Top
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Candied Pumpkin Seeds

 Taralyn M.
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Make It

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  • Preheat oven to 450°F. Spread pumpkin seeds in a single layer on a rimmed baking sheet. Toast in oven until SLIGHTLY darkened & fragrant, approx. 5 min or until popping sound slows down, (watch it.)
  • Meanwhile, line baking sheet with parchment or cling wrap or silpat mat (something that keeps the candy from sticking). Stir together cinnamon, ginger, cayenne, cloves, & nutmeg in small bowl, set aside.
  • Pour 1/4 cup water into small heavy bottom saucepan. Add sugar & butter. Cook over medium-high heat, stirring until sugar in just dissolved and syrup is clear. Continue to cook, without stirring, until mixture registers 300 degrees F on a candy thermometer.
  • Immediately remove from heat. Gently stir in spices & add that glop of molasses. Add pumpkin seeds, stirring just to coat.
  • Working quickly, pour mixture onto lined baking sheet. Spread into an even layer with a spoon or spatula. Let cool completely. Break into pieces. ENJOY!!!


This is much better than your traditional salted version.

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