Toasted Pumpkin Seeds with Sugar and Spice

Toasted Pumpkin Seeds with Sugar and Spice

270 Reviews 22 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Jani
Recipe by  Jani

“This is a delicious unique variation of toasted pumpkin seeds. Easy to prepare and hard to mess up. Once you start eating them, you won't be able to stop!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 cup

Directions

  1. Preheat the oven to 250 degrees F (120 degrees C). Spread pumpkin seeds in a single layer on a baking sheet. Toast for 45 minutes, stirring occasionally, until dry and toasted. Larger seeds may take longer.
  2. In a large bowl, stir together 2 tablespoons of white sugar, salt, and pumpkin pie spice. Set aside. Heat the oil in a large skillet over medium-high heat. Add the pumpkin seeds and sprinkle the remaining sugar over them. Stir with a wooden spoon until the sugar melts, about 45 seconds. Pour seeds into the bowl with the spiced sugar and stir until coated. Allow to cool before serving. Store in an airtight container at room temperature.

Share It

Reviews (270)

Rate This Recipe
Parrott07
142

Parrott07

This was exceptionally delicious! I like pumpkin seeds to be completely crunchy so, I baked them at 275 degrees until they had just a little bit of a golden color to them them. Then I put them in the pan with half butter and extra-virgin olive oil, sugar and waited for them to get even more of a golden color(caramelize). I liked the sweet and salty mix! They were great!

BETHANY S.
136

BETHANY S.

Very tasty! I roasted the seeds on a foil-lined pan, sprayed with non-stick spray to keep them from sticking. This made for easy clean-up, and also was an easy way to transfer the seeds to the pan. I read some of the reviews, and decided to heat the oil and melt the sugar ahead of time, BEFORE adding the seeds. (I used 1 T. oil, 1 T. margarine, and a drop of water with the 2T. sugar.) I set this aside as I waited for the seeds to finish toasting, which took 35 minutes at 275 degrees. I added the toasted seeds to the melted sugar mixture, and tossed them together over medium heat. Then I added the spice/sugar mixture, removed the pan from the heat, and mixed all until well coated. (I did not feel that there was a need for a separate bowl; I did all the mixing in one pan.) I added a bit more cinnamon and used only 4T. sugar overall, instead of the 6T. it calls for. This is definitely better than the traditional salt-only roasted seeds!

Megan.Jason
107

Megan.Jason

Unfortunately I got so excited to make these I didn't read all of the instructions. I toasted the seeds in the oven with the pumpkin pie spice, sugar, salt & Oil all at once. I think the outcome is the same. But made even the wrong way these are the best pumpkins seeds I have ever had. I have been doing seeds for ten years and I will always make a few batches like this from now on.

More Reviews

Similar Recipes

Toasted Pumpkin Seeds
(174)

Toasted Pumpkin Seeds

Cinnasweet Pumpkin Seeds
(77)

Cinnasweet Pumpkin Seeds

Pumpkin Seeds with Cinnamon and Salt
(72)

Pumpkin Seeds with Cinnamon and Salt

Sweet and Spicy Pumpkin Seeds
(67)

Sweet and Spicy Pumpkin Seeds

Sweet Pumpkin Seeds
(57)

Sweet Pumpkin Seeds

Maryland Pumpkin Seeds
(28)

Maryland Pumpkin Seeds

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 290 cal
  • 15%
  • Fat
  • 19.3 g
  • 30%
  • Carbs
  • 25 g
  • 8%
  • Protein
  • 8.5 g
  • 17%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 152 mg
  • 6%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Toasted Pumpkin Seeds

>

next recipe:

Pumpkin Spice Soft Sugar Cookies