Candied pumpkin seeds are easy to make with just four ingredients and perfect for fall snacking. These sweet pumpkin seeds are coated in brown sugar, butter, and cinnamon, then roasted until crispy in the oven.
Preheat oven to 300 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
In a bowl, add pumpkin seeds, brown sugar, melted butter, cinnamon, and salt. Toss until evenly coated.
Spread into a thin layer on prepared baking sheet. Bake for about 40-45 minutes, or until browned and crunchy. Do a taste test and add more time as needed.
Allow to rest and dry on baking sheet until cooled. Store in an airtight container.
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Notes
Butter can be substituted with coconut oil.
Brown sugar can be substituted with granulated sugar (although I prefer the caramelized flavor from using brown sugar).
If using pumpkin seeds freshly carved from a pumpkin, first rinse and dry your pumpkin seeds completely. Fresh pumpkin seeds need to air dry on a baking sheet for 24 hours.
This recipe works for whole or shelled pumpkin seeds/pepitas. If using shelled pumpkin seeds, start checking after 10 minutes of baking. They will take much less time to bake since they are smaller.