Does anybody have a recipe for candied pumpkin seeds?!
Answers: I tried looking up recipes online but could not find any. Thanks!
1 cup pumpkin seeds
1 tablespoon melted butter or vegetable oil
1 tablespoon granulated sugar, or more, to taste
1/2 to 1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon allspice
PREPARATION:
Rinse seeds well and get as much of the pumpkin pulp off of them as possible. Some of the small pieces are going to adhere, but they won't hurt the seeds at all, and might even add a little more flavor.
Pat dry with paper towels. Don't let them dry completely on the paper towels, because they might stick!
Toss seeds with the butter, sugar, and spices.
Heat oven to 300°. Spread coated seeds in a shallow baking sheet (I line a baking sheet with nonstick foil to make cleanup easier), turning from time to time, for about 45 to 60 minutes, or until nicely browned and crunchy.
http://www.gather.com/viewArticle.jsp?ar...
Hope this is what you are looking for. This is what I am using after my kids gut & carve their pumpkins for Halloween.
Pumpkin Seed Candy
1 cup hulled pumpkin seeds
1/4 cup sugar
2/3 cup good-quality honey
3 tablespoons cold unsalted butter
2 tablespoons melted for brushing
Heat a large skillet over medium-high heat.
Add pumpkin seeds; toast, stirring constantly until seeds pop and become slightly golden, about 3 minutes.
Transfer to a bowl to cool.
Place sugar and honey in a small saucepan.
Bring to a boil over medium-high heat, stirring to dissolve sugar, about 3 minutes.
Add pumpkin seeds, and continue cooking until temperature registers 285° on a candy thermometer, 3 to 4 minutes.
Remove from heat, and stir in cold butter.
Let the mixture cool to 240°, about 4 minutes.
Meanwhile, brush the inside of fifteen 1-inch-diameter black paper cups with melted butter, reserving 1 tablespoon.
Spoon a scant tablespoon of the honey mixture into each cup.
Brush a clean work surface with the remaining butter, and spoon the remaining honey mixture on it so mixture will continue to cool.
When remaining candy is stiff and cool enough to handle, about 6 minutes, cut into 3/4-inch pieces with a greased knife.
Wrap in saran wrap.
2 cups raw pumpkin seeds*
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 tablespoon paprika
3/4 teaspoon salt
3 tablespoons fresh orange juice
Preparation
1. Cook pumpkin seeds in a medium nonstick skillet over medium heat, stirring often, 8 to 10 minutes or until puffed. (Do not brown.) Transfer to a medium bowl.
2. Combine granulated sugar and next 3 ingredients.
3. Toss pumpkin seeds with orange juice. Stir in sugar mixture, tossing to coat. Spread in a single layer on a parchment paper-lined jelly-roll pan.
4. Bake at 350° for 6 minutes, stirring once. Cool in pan on a wire rack 30 minutes. Store in an airtight container up to 2 days.
*2 cups pecan halves may be substituted. Cook as directed in Step 1 until lightly toasted. (Pecans will not puff.)
Yield
Makes about 4 3/4 cups