Candied Harvest Pepitas (Pumpkin Seeds)

Candied Harvest Pepitas (Pumpkin Seeds)

Nothing says fall like the smell of Candied Harvest Pepitas (pumpkin seeds) coming from your kitchen. This recipe is so easy to make and you’re friends will keep coming back for more!

This was created this when I was in the middle of creating a dish for my book “A Plant-Based Revolution Cookbook“. Needing something a little different as a garnish but did not want the “typical”. Of course I could have used plain pumpkin seeds but I wanted to add a little more flavor to this dish.

Having tried several different concoctions but nothing was giving me what I wanted. Then I tried it using date sugar, date syrup (date nectar) and just a little bit ( 1 1/2 Tbsp) of coconut rum. What emerged was nothing short of amazing. The rum will burn off from cooking, leaving just a little bit of the unique flavor I was looking for.

Start by lining a baking sheet with parchment paper or you can use a silicone mat and set this aside. You will next combine the pumpkin seeds and all the ingredients, mixing until you have all the seeds coated. You can break up any lumps from the sugar.

After they are well coated, spread a thin layer onto your baking sheet. You want to make sure they are not on top of one another may not bake properly. Bake for about 40 minutes or until they are lightly browned and crunchy. Be careful not to burn them. A good idea is to start checking after 30 minutes as ovens vary in temperature.

Remove after they are done and allow it to cool completely for at least 12-24 hours. The taste is amazing and perfect for serving at parties. You may want to double this recipe because everyone will devour it!

candied harvest pepitas

Candied Harvest Pepitas (Pumpkin Seeds)

Yield: 3
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes

Nothing says fall like the smell of Candied Harvest Pepitas (pumpkin seeds) coming from your kitchen. This recipe is so easy to make you're friends will want to come back for more.

Ingredients

  • 1 1/2 Cup raw pepitas (pumpkin seeds) - shelled
  • 3 Tbsp. date sugar
  • 2 Tbsp. date syrup (nectar)
  • 3/4 Tsp. cinnamon
  • 1/2 Tsp. nutmeg
  • 1/2 Tsp. salt
  • 1 1/2 Tbsp. Cruzan Coconut Rum

Instructions

  1. Preheat oven to 300° F. Line a baking sheet with parchment paper or a silicone mat and set aside.
  2. In a bowl, combine the pumpkin seeds and all other ingredients, mixing until well coated, breaking up any lumps from the date sugar.
  3. Spread into a thin layer on your prepared baking sheet, making sure they are not on top of one another.
  4. Bake for approximately 40 minutes or until lightly browned and crunchy - making sure not to burn. Since oven temperatures vary, you will want to start checking after 30 minutes.
  5. Remove and allow to completely cool for at least 12-24 hours.

Notes

This can be stored in an airtight container for several days. Make sure you do not put in in the container until they are thoroughly cooled.

Did you make this recipe? We'd love to hear from you!

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Michele Wallace

Entrepreneur and author of A Plant-Based Revolution.com. Michele has also earned her Plant-Based Nutrition Certification from eCornell University. The book is an easy and complete guide for those wanting to get healthy and offers step-by-step instructions, including over 85 delicious and healthy recipes.
A Plant-Based Revolution is dedicated to whole food plant-based nutrition.

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