Pumpkin Spiced Candied Pepitas
I do believe that I have created one of my new favorite snacks, ya’ll! I know I’m going a little pepita crazy, but for good reason! Pepitas have become my crack. Therefore, I’m addicted. And by addicted, I mean I had some left over from my granola. Last year I went crazy over all sorts of pumpkin recipes, but this year, I seem to be on the pepita train. I thought candying my extras them were the obvious, most delicious choice.
Sugar? Spices? Candy? Come to momma.
Believe it or not candying nuts/seeds/your extra unneeded limbs is rather quite simple. Stir ingredients with sugars, spices, egg whites and bake. That’s it.
Don’t believe me? Need the step-by-step photos? I thought you’d never ask.
I feel so loved and important.
Not really.
Start by frothing an egg white together with a splash of water.
Stir in your pepitas to coat well in the egg mixture.
Now comes the fun part. Add in all the good stuff that are going to make these irresistible. Sugars, spices, etc. Feel free to use pumpkin pie spice instead of all the separate ones. Or, just switch it up and use what you got.
Once they’re all good and coated, spread onto a parchment paper lined baking sheet and throw into a 300 degree oven.
Every 10 minutes or so, you’re going to want to toss these so they all cook and candy evenly. This was after 35 minutes. They’re dark and golden and yummy!
Cool, break apart, and store in an airtight container until you’re ready to eat! Delicious as a snack, on top of a salad or wrap up as a gift!
Happy Wednesday 
Pumpkin Spiced Candied Pepitas
Yield: roughly 3 cups
Ingredients:
1 egg white
splash cold water {1 tablespoon water, about}
2 1/2 cups raw pepitas
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 1/2 teaspoons salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon ginger
Directions:
Preheat oven to 300 degrees. Line rimmed baking sheet with silicone baking mat or parchment paper. Set aside.
In a large bowl, whisk egg white and water until frothy. Pour in pepitas and stir until well coated. Pour in remaining ingredients and stir until all pepitas are evenly coated and clumps of brown sugar are dissolved. Pour onto prepared baking sheet and spread in one even layer. Bake 30-35 minutes, stirring every 10 minutes. Pepitas will look puffy and frothy each time you pull them out of the oven to stir. This is normal. After baking time, stir one final time and cool to room temperature. Break apart into large or small pieces and store in an airtight container for up to 2 weeks. Makes a great snack, gift or salad topper.
These look yummy, Lauren! I hope to try them soon!
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Looks so delicious and easy to make. Your ste-by-step makes it look so easy to follow. Gonna try this soon.
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Yum! I’ve made candied walnuts and pecans before, but never pepitas. Sounds like a treat!
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These look so yummy. My 10 year old just said, “Mom, I love recipes like that!” Looks like we’re gonna make a trip to the bulk section at Winco for some pepitas!
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These look decadent!
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Wow – now that is one delicious snack!
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This is just what I have been looking for. Yay! Can’t wait to make this NOW!!!
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What a great idea! These look delicious and like a yummy snack!
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Pepitas are pumpkin seeds right?
Do they have to be fresh, or can they be from a bag?
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Never thought to make candied pepitas. Yummy!
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Oh I bet these are insanely addicting. Yum!
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YUM! What a fun snack!!
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These would be great to have out and about at the holidays!
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Those look like they could EASILY become addicting!
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