Oven-Roasted Candied Pepitas
These oven roasted candied pepitas are the perfect fall snack, and oh so simple! They’re sweet, crunchy, and deliciously addicting.
Servings: 20
Calories: 208kcal
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.
Nutrition
Serving: 0.25cup | Calories: 208kcal | Carbohydrates: 13g | Protein: 9g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 120mg | Potassium: 81mg | Fiber: 1g | Sugar: 7g | Vitamin A: 2IU | Vitamin C: 0.2mg | Calcium: 7mg | Iron: 1mg