These oven roasted candied pepitas are the perfect fall snack, and oh so simple! They're sweet, crunchy, and deliciously addicting.
Candied nuts and seeds are such a crowd pleasing hit around the holidays. Similar to Fall Chex Mix or Fall Candy Corn Popcorn, they're deliciously sweet and crunchy, making for an addicting snack, party food, or a fun and unique homemade gift.
But, did you know you can candy pepitas, which are the inner part of a pumpkin seed? This recipe makes candied pepitas in the oven, which I personally think is much easier than making them on the stovetop. And, much easier to clean up after!
Why you'll love them:
- Easy: This recipe is super simple! It uses just 5 ingredients and can be made in 20 minutes!
- Customizable: While this recipe uses cinnamon and vanilla for a delicious fall flavor profile, you can really mix it up! Add maple syrup for maple pepitas, or a dash of cayenne for spiced candied pepitas! Be sure to check out the variations section for more fun ideas.
- Delicious: These are so addicting and make a great topping for salads, oatmeal, or to add to trail mix. Plus, they make a fantastic gift!
Ingredients
- Pepitas: You can use raw pepitas or pre-roasted and salted pepitas. They both work in this recipe!
- Egg White: For a vegan alternative, use two tablespoons of aquafaba in place of the egg white.
- Cinnamon: This recipe calls for cinnamon, keeping it simple, but you can use your favorite spices like ginger for ginger pepitas or pumpkin pie spice.
- Sugar: I use all granulated sugar, but check out the section on alternatives for a brown sugar version.
- Vanilla Extract: This is optional but adds a nice flavor.
How to Make
Step 1: Froth Egg Whites
Using a standing mixer with a whisk attachment, a hand-held mixer, or a whisk and some arm power, whip up the egg whites or aquafaba for 2-3 minutes or until frothy.
Step 2: Mix Ingredients
Mix in the sugar, salt, vanilla extract, and spices until you get a thick paste. Then immediately fold in the pepitas and mix until they are fully covered.
Step 3: Bake
Line a baking sheet with parchment paper or a silicone baking mat. Spread out the pepitas evenly on the prepared baking sheet, making sure they're in a single layer.
Bake the pepitas in a preheated 350℉ oven for 15-20 minutes, stirring the seeds every 5-10 minutes. You'll be baking until the sugar-egg white mixture is dry.
Remove from the oven and let cool on the baking sheet. The seeds will continue to crisp up as they cool. Once cool, enjoy!
Fun Variations
- Brown Sugar Pepitas: Replace all or half of the granulated sugar with light brown sugar.
- Spicy Candied Pepitas: Use a dash of cayenne pepper along with the other spices.
- Pumpkin Spice Pepitas: Replace the cinnamon with pumpkin spice mix.
Tips and tricks
- These will continue to crisp up as they cool.
- Using parchment paper makes this so easy to clean up, no dish soaking or scrubbing!
- You can use this oven roasting method to candy any type of nuts or seed.
- For a vegan alternative, use 2 tablespoons of aquafaba, which is the liquid in a can of garbonzo beans.
FAQ
Yes, you can use this recipe to candy whole pumpkin seeds.
Yes! You can use this method to candy almonds, walnuts, really whatever you like.
Yes, you can freeze these up to two months in an airtight container.
When to Serve
There are so many fun ways to serve these delicious oven roasted pumpkin seeds:
- Snacks: A bowl of candied pepitas is a delicious snack for dessert boards, parties, movie nights, or casual get-togethers. The sweet and savory combination makes them an addictive and crowd pleasing finger food.
- Toppings: The crunch and subtle sweetness provide a delicious addition to your favorite salads, yogurt, oatmeal, or even topping white chocolate bark.
- Add-Ins: These make a delicious add in to snack mixes or popcorn mixes like trail mix, or Chex Mix.
- Garnish: This makes a fun and tasty garnish for ice cream, pudding, edible peanut butter cookies dough, or cakes and baked goods like this Amish cinnamon bread or orange bundt cake.
- Gifts and Favors: Package candied pepitas in decorative jars or bags for a thoughtful and delicious homemade gift, perfect for holidays, birthdays, or special occasions.
Storing and Making Ahead
These candied pepitas will last for 2-3 weeks in an airtight container at room temperature. They can also be stored in an airtight container in the freezer for up to two months.
Looking for more Fall Recipes? Check These out!
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Oven-Roasted Candied Pepitas
Equipment
- Baking Sheet
- Parchment Paper or a Silicone Baking Mat
INGREDIENTS
- 3 cups pepitas raw or roasted and salted
- 1 egg white or 2 tbsp aquafaba
- 1 tbsp water
- ⅔ cup granulated sugar
- 1 teaspoons salt
- 1 tsp vanilla extract optional
- 2 teaspoon cinnamon
Instructions
- Line a baking sheet with parchment paper or a silicone baking mat.
- Preheat an oven to 350 ℉.
- Using a whisk mix the egg white for 2-3 minutes until it gets frothy and about doubles in size.
- Mix in the sugar, vanilla extract, salt, and cinnamon, until it becomes a thick paste.
- Gently fold in the pepita seeds and mix until they are evenly covered.
- Spread out the pepitas evenly in single layer on the prepared baking sheet.
- Bake the pepitas in the preheated oven 15-20 minutes, stirring the seeds every 5-10 minutes.
- You'll be baking until the sugar egg white mixture is dry and no longer moist.
- Remove from the oven and let cool on the baking sheet. The seeds will continue to crisp up as they cool. Once cool, use a spatula to scrape the seeds from the baking sheet then enjoy!
Notes
- These will continue to crisp up as they cool.
- Using parchment paper makes this so easy to clean up, no dish soaking or scrubbing!
- You can use this oven roasting method to candy any type of nuts or seed.
- For a vegan alternative, use 2 tablespoons of aquafaba, which is the liquid in a can of garbonzo beans.
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