Pumpkin Spice Candied Seeds (Ready-to-Print Version)
Sweet, crunchy pumpkin seeds coated with warm pumpkin spice for a cozy, flavorful snack.
# What You’ll Need:
→ Sweeteners and Spices
01 -
3 tablespoons granulated erythritol
02 -
½ teaspoon ground cinnamon
03 -
⅛ teaspoon ground allspice
04 -
⅛ teaspoon ground ginger
05 -
⅛ teaspoon ground nutmeg
06 -
⅛ teaspoon ground cloves
07 -
⅛ teaspoon salt (optional, omit if using salted roasted pumpkin seeds)
→ Liquids
08 -
1 tablespoon water
→ Seeds
09 -
1 cup roasted pumpkin seeds
# Step-by-Step Guide:
01 -
Cut a large sheet of aluminum foil and lay it flat on the countertop.
02 -
In a small bowl, thoroughly mix erythritol, cinnamon, allspice, ginger, nutmeg, cloves, and salt. Stir in water until a smooth paste forms.
03 -
Place pumpkin seeds in a small skillet over medium-high heat and stir frequently for 20 to 30 seconds until warmed through.
04 -
Lower heat to low and add the spice paste to the skillet. Stir constantly with a spatula until the seeds are evenly coated.
05 -
Transfer the coated seeds onto the prepared foil and spread into a thin, even layer. Allow to cool completely at room temperature until the coating hardens and becomes crunchy before breaking apart clumps.
# Handy Tips:
01 -
Granulated sugar or brown sugar can replace erythritol if preferred.
02 -
Store-bought pumpkin spice (1⅛ teaspoons) can substitute for individual spices.
03 -
Optimal texture develops after at least 2 hours of cooling.
04 -
To roast raw pumpkin seeds: Rinse and dry seeds without patting, spread on a silicone-lined baking sheet, bake at 300°F for 30–45 minutes, and cool before use.