If you’ve got a pumpkin on the counter or a bag of pepitas in the pantry, you’re halfway to a snack that pulls its weight. Candied pumpkin seeds are crisp, lightly sweet, a little salty, and easy to sprinkle over yogurt, salads, roasted squash, or ice cream. They keep well, travel well, and use simple pantry ingredients.
The payoff is big. You get a crunchy topper that tastes like it came from a fancy shop, but you made it yourself in under an hour. If you’re cleaning out a pumpkin, you can use those seeds. If you have shelled pumpkin seeds, you can use those too. I’ll show both paths and the small tweaks that make each one turn out right.
What you’ll learn here
How to clean and dry fresh seeds so they roast crisp. How to candy seeds in the oven without burning the sugar. How to flavor them sweet or savory. How to store them so they stay snappy, not sticky.
Why candied pumpkin seeds work for home cooks
Candied seeds give you a two-for-one. Sugar helps build a glassy shell that stays crunchy. Fat carries flavor and prevents clumping. Salt perks everything up. The method below balances moisture and heat so you avoid two common problems: soggy seeds and scorched caramel.
Which seeds should I use?
You can use either:
- Pepitas (shelled green pumpkin seeds). These roast evenly and get shatter-crisp. Great when you want a consistent, tidy topper.
- Fresh in-shell seeds from carving pumpkins or winter squash. These give you a bigger, toastier crunch with a rustic look. They need an extra step to clean and dry.
Both work. Choose what you have and follow the matching ingredient list.
Do I need to soak pumpkin seeds?
Short answer: optional for pepitas, helpful for in-shell seeds.
Soaking in lightly salted water helps release clinging pumpkin pulp and seasons the seeds throughout. It can also soften the outer shell on in-shell seeds so they roast more evenly. If you skip soaking, make sure you clean and dry very well before baking.
How to clean and dry seeds from a pumpkin
- Scoop seeds into a bowl of cool water. Swish to loosen strands. Pulp sinks, seeds float.
- Skim seeds with your hands or a slotted spoon.
- Rinse in a colander until the water runs clear.
- Optional quick brine for in-shell seeds: cover with cool water and 1 tablespoon fine salt per 2 cups water. Soak 30 to 60 minutes, then drain.
- Spread on a clean towel. Pat very dry. Let air-dry 15 to 30 minutes. Drier seeds candy better.
Oven vs. stovetop for candying
The oven is steady and hands-off, which makes it friendlier for a small kitchen and reduces scorching. A stovetop skillet works for tiny batches, but sugar can darken fast and clump. The instructions below use the oven for even results.
Recipe: Candied Pumpkin Seeds
Required equipment
- Large rimmed baking sheet
- Parchment paper or a silicone baking mat
- Medium mixing bowl
- Small saucepan or microwave-safe cup for melting butter or coconut oil
- Heatproof spatula or wooden spoon
- Measuring cups and spoons
- Colander and clean towel if starting with fresh in-shell seeds
Yield, servings, and times
- Yield: about 3 cups candied pepitas or about 4 cups candied in-shell seeds
- Servings: 12 servings, about 1/4 cup each
- Active time: 10 to 15 minutes
- Total time: 35 to 45 minutes for pepitas, 60 minutes if cleaning and drying in-shell seeds (plus optional soak)
Ingredients (choose one path)
Path A: Pepitas (shelled green pumpkin seeds)
- Raw pepitas 2 cups (about 270 g)
- Pure maple syrup 1/2 cup (120 ml)
- Packed light brown sugar 1/3 cup (65 g)
- Unsalted butter or refined coconut oil 2 tablespoons (28 g)
- Fine sea salt 3/4 teaspoon (about 4 g), plus a pinch to finish
- Ground cinnamon 1 teaspoon (2.5 g)
- Pure vanilla extract 1 teaspoon (5 ml)
- Optional heat: cayenne or chile powder 1/8 to 1/4 teaspoon (0.25 to 0.5 g)
Path B: Fresh in-shell pumpkin seeds
- Cleaned, well-dried in-shell pumpkin seeds 4 cups (about 520 g)
- Pure maple syrup 2/3 cup (160 ml)
- Packed light brown sugar 1/3 cup (65 g)
- Unsalted butter or refined coconut oil 2 tablespoons (28 g)
- Fine sea salt 1 teaspoon (about 6 g), plus a pinch to finish
- Ground cinnamon 1 teaspoon (2.5 g)
- Pure vanilla extract 1 teaspoon (5 ml)
- Optional heat: cayenne or chile powder 1/4 teaspoon (0.5 g)
Preparation instructions
- Heat the oven and prep the pan
Set oven to 300°F, 150°C. Line the baking sheet with parchment or a silicone mat. Lower heat protects the sugars while giving seeds time to dry and crisp. - Melt the fat and mix the coating
In a small saucepan over low heat, melt butter or coconut oil. In a medium bowl, whisk maple syrup, brown sugar, melted fat, cinnamon, vanilla, and salt until smooth. For a little heat, whisk in cayenne. - Coat the seeds
Add seeds to the bowl. Stir until every seed looks glossy and no dry spots remain. Take a minute here. Even coating means even crunch. - Spread thin
Pour the coated seeds onto the lined sheet. Use the spatula to spread into a single, even layer. Crowding causes sticky clumps. - Bake and stir
Bake 15 minutes. Remove the pan and stir, scraping and flipping to expose wet spots. Spread in a thin layer again.- Pepitas: bake 12 to 18 minutes more, stirring once, until deep golden and the syrup looks thick and bubbly across the surface.
- In-shell seeds: bake 25 to 35 minutes more, stirring every 10 minutes. They should look toasty with a glossy glaze that has darkened slightly.
- Final dry-out
Turn off the oven. Return the pan to the warm oven for 5 minutes. This short dry-out step helps set the glaze without burning the sugar. - Cool and crisp
Set the pan on a rack. Sprinkle a small pinch of salt while hot for a light sparkle. Cool completely, 30 to 45 minutes. Break apart any large clusters with clean hands. The glaze will firm as it cools. - Taste and adjust
Try a few seeds. If you want a little more salt, dust a tiny pinch and toss. If you like extra sparkle, toss with a teaspoon of granulated sugar while still warm.
What should they look like when done?
Pepitas should be dry to the touch, with a hard, glassy shell and a deep golden color. In-shell seeds should feel light and crisp, not tacky, and sound snappy if you tap them on the pan.
Flavor variations that work
Sweet profiles
- Vanilla brown sugar. Use the base recipe as written.
- Chai spice. Swap cinnamon for 1 teaspoon mixed warm spice like cinnamon, ginger, and cardamom.
- Orange spice. Add 1 teaspoon finely grated orange zest to the coating.
Savory-leaning options
- Cinnamon-chile. Keep cinnamon and add smoked paprika or ancho.
- Maple-salt-pepper. Skip cinnamon, add 1 teaspoon cracked black pepper.
- Sesame crunch. Stir in 2 tablespoons sesame seeds for the last 10 minutes of baking.
For savory versions, keep some sweetness. The sugar is what makes the crisp shell.
Can I use honey instead of maple syrup?
Yes, but lower the oven temperature to 285°F, 140°C and watch closely. Honey browns faster than maple. The flavor will be more floral and the color darker at the end. Do not boil honey over high heat on the stove for this recipe. Gentle oven heat gives you more control.
How do I keep the seeds from sticking together?
Spread thin, stir halfway, and cool completely on the pan. If you want picture-perfect separation, sift 1 teaspoon granulated sugar over the seeds when you pull them from the oven. The dry sugar soaks up surface moisture as the glaze sets.
Why are my seeds chewy instead of crisp?
A few likely causes:
- Seeds were still damp when they went in the oven. Pat dry and air-dry first.
- Pan was crowded. Use a second sheet if needed.
- Oven ran cool. If you suspect that, add 5 more minutes and plan to use an oven thermometer next time.
- Didn’t cool all the way. The final crunch happens as sugar cools.
Can I make these without dairy?
Yes. Use refined coconut oil or a neutral oil. The texture will be very close. Coconut oil gives a cleaner crunch, butter gives a slightly richer flavor. Both work.
How to use candied pumpkin seeds
- Sprinkle over yogurt or oatmeal.
- Add to salads with apples, roasted beets, or winter greens.
- Top roasted squash, carrots, or Brussels sprouts.
- Finish quick breads, muffins, or pumpkin pie for a crunchy edge.
- Mix into trail mix with dried cherries or apricots.
- Garnish whipped cream or ice cream.
Storage and shelf life
Cool seeds fully before storing. Keep in an airtight container at room temperature for up to 1 week. For longer storage, refrigerate up to 3 weeks. For the crispiest texture past day 3, re-crisp on a parchment-lined sheet at 275°F, 135°C for 5 to 8 minutes, then cool.
Scaling up for gifts or gatherings
Double the recipe, but use two pans and rotate them halfway through baking. If you pile everything on one pan, steam gets trapped and the glaze won’t set right.
Ingredient notes and substitutions
- Sugar choice. Light brown sugar brings gentle caramel notes. Dark brown sugar gives deeper molasses and a darker color. White sugar makes a paler, glassier shell.
- Salt. Fine sea salt dissolves evenly in the coating. If using kosher salt, use slightly more by volume since crystals are bigger.
- Fat. A little fat stops clumping and helps the glaze coat the seeds rather than pool on the pan.
- Spice. Cinnamon is classic, but you can keep it plain and finish with flaky salt once cooled.
Safety and cleanup tips
Sugar syrup stays hot longer than it looks. Keep kids and pets clear while the pan cools. Use parchment or a silicone mat, not bare metal, to prevent welded-on sugar. If caramel sticks to your saucepan or spatula, soak in hot water. It dissolves cleanly.
Adapting the recipe for air fryers
Spread 1 cup coated seeds in a single layer in the basket lined with a perforated parchment sheet. Air fry at 300°F, 150°C for 10 to 14 minutes, shaking once or twice, until glossy and golden. Work in batches.
Nutrition information
Approximate values per 1 serving (about 1/4 cup), based on the pepitas version made with butter and divided into 12 servings.
- Calories: about 200
- Total fat: about 13 g
- Saturated fat: about 3 g
- Carbohydrates: about 17 g
- Fiber: about 2 g
- Total sugars: about 13 g
- Protein: about 6 g
- Sodium: about 140 mg
These numbers are estimates. Actual values will vary with ingredient brands and how generously the seeds are coated.
Troubleshooting quick reference
- Glaze too pale. Add 3 to 5 minutes. Look for steady bubbling and a shade deeper gold.
- Glaze too dark or bitter. Oven was too hot or time ran long. Next time, drop heat by 10 to 15 degrees and stir sooner.
- Seeds soft after storing. Spread on a sheet and re-crisp at 275°F, 135°C for a few minutes, then cool.
- Too sweet. Increase salt a pinch or add chile for contrast.
Frequently asked questions
Can I use other winter squash seeds?
Yes. Seeds from kabocha, butternut, and delicata work. Clean well and dry thoroughly. Some are smaller, so start checking earlier.
Do I have to use parchment?
No, but it helps. Without it, sugar sticks to the pan and cleanup is harder. If you skip it, oil the pan lightly and soak it in hot water after baking.
Will coconut sugar work?
Yes. The flavor is deeper and the color darker. Coconut sugar is a bit less sticky when melted, so the glaze can look sandy. Add 1 teaspoon water to the coating if it seems too thick.
Can I reduce the sugar?
You can cut the brown sugar by half and keep the maple syrup as written. Seeds will be less glossy and a touch less crisp but still good.
What about spices for a savory salad topper?
Try ground coriander, cumin, and black pepper. Keep a tablespoon of maple syrup in the mix for crunch.
How long can I keep them?
Up to 1 week at room temp in an airtight container, or 3 weeks in the fridge. Re-crisp if needed.
Step-by-step summary for busy nights
- Heat oven to 300°F, 150°C. Line a sheet.
- Mix maple, brown sugar, melted butter or oil, salt, cinnamon, and vanilla.
- Stir in seeds until glossy.
- Bake 15 minutes, stir, then bake to golden and bubbly.
- Turn off the oven and give them 5 minutes to dry.
- Cool on the pan until crisp. Break apart and store.
Final notes for cooks in real kitchens
Keep it simple and keep it dry. Dry seeds, moderate heat, and space on the pan are what make this snack work. Once you make a batch, you’ll start tossing candied seeds on everything from soups to pancakes. They earn their spot on the shelf.
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