Candied Pepitas Recipes

SPICED PEPITAS AND PECANS

Spiced Pepitas and Pecans image

Provided by Katie Lee Biegel

Time 1h

Yield 4 cups

Number Of Ingredients 10

Ingredients

2 large egg whites
1 tablespoon water
1/2 cup lightly packed light brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
Pinch of cayenne pepper
2 cups raw pepitas (shelled pumpkin seeds)
2 cups shelled pecan halves

Steps:

Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
In a large bowl, beat the egg whites and water until frothy. In a small bowl, combine the sugar, cinnamon, allspice, cumin, salt and cayenne. Stir the sugar mixture into the egg whites, then add the pepitas and pecans. Toss until the nuts are completely coated.
Evenly spread the nuts on the prepared baking sheet. Bake 20 to 30 minutes, until crispy. Let cool completely. Store in an airtight container.

CANDIED PEPITAS

Candied Pepitas image

Make this for our Pumpkin Pie.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes about 2 cups

Number Of Ingredients 6

Ingredients

6 ounces (about 1 cup) pepitas, crumbled
6 tablespoons sugar
1 large egg white, beaten
Pinch of coarse salt, plus more for seasoning
Pinch of ground allspice
Pinch of cayenne pepper

Steps:

Preheat oven to 350 degrees. Stir together all ingredients in a bowl. Spread mixture in a single layer on a baking sheet lined with parchment. Bake until pepitas are golden and slightly puffed, about 10 minutes. Season with salt. Stir gently, leaving some clumps. Transfer to a bowl; let cool completely.

PUMPKIN PIE WITH GRAHAM CRUST AND CANDIED PEPITAS

Pumpkin Pie with Graham Crust and Candied Pepitas image

For this take on traditional pumpkin pie, we spiced up the filling with a pinch of cayenne pepper. Candied pepitas -- pumpkin seeds removed from their hulls -- garnish each slice. Ground pepitas add a nutty flavor to the same crust used for our Yogurt-Plum Pie.

Provided by Martha Stewart

Categories Pie & Tarts Recipes

Number Of Ingredients 11

Ingredients

1 small sugar pumpkin, halved, or 1 1/2 cups canned solid-pack pumpkin
Graham Crust
3 large eggs, lightly beaten
3/4 cup packed light-brown sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon ground allspice
Pinch of cayenne pepper
Pinch of ground clove
1 1/2 cups evaporated milk
Candied Pepitas

Steps:

Preheat oven to 425 degrees. If using fresh pumpkin, roast pumpkin, cut side down, on a rimmed baking sheet until soft, 50 to 60 minutes. Let cool completely. Discard seeds. Scoop out flesh, and transfer to a food processor; process until smooth. Set aside 1 1/2 cups puree (freeze any remaining puree in an airtight container up to 1 month.)
Preheat oven to 350 degrees. Press crust mixture into bottom and up sides of a 10-inch metal pie plate. Freeze 15 minutes. Bake crust until dry and golden brown, about 20 minutes. Transfer to a wire rack; let cool completely. Reduce oven temperature to 325 degrees.
Whisk pumpkin and eggs in a bowl. Stir together brown sugar, cornstarch, salt, and spices in another bowl. Whisk into pumpkin mixture. Whisk in evaporated milk. Tap firmly on counter to release air bubbles. Let stand 20 minutes.
Place cooled crust on a rimmed baking sheet. Pour in filling. Tap to release air bubbles. Bake until set, 45 to 55 minutes. Transfer to a wire rack; let cool completely. Sprinkle with pepitas. Serve at room temperature or chilled.

SWEET AND SALTY PEPITAS

Sweet and Salty Pepitas image

Provided by Valerie Bertinelli

Time 40m

Yield 2 1/2 cups

Number Of Ingredients 9

Ingredients

Vegetable oil, for the baking sheet
2 tablespoons unsalted butter
2 1/2 cups fresh pumpkin seeds (pepitas), cleaned of any large chunks of pumpkin, but some pulp is okay
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
Kosher salt

Steps:

Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil and lightly oil the foil.
Melt the butter in a saute pan over medium heat. Add the pepitas, toss to coat in the butter and then add the sugar, cinnamon, ginger, allspice, cloves and 1 teaspoon salt. Spread the pepitas on the prepared baking sheet in 1 layer and bake, stirring once or twice, until golden brown all over, 12 to 15 minutes. Let cool completely.

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2019-07-10 Directions. Place roasted unsalted pumpkin seed kernels (pepitas), light brown sugar, unsalted butter, pure maple syrup, ground cinnamon, kosher …
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Place roasted unsalted pumpkin seed kernels (pepitas), light brown sugar, unsalted butter, pure maple syrup, ground cinnamon, kosher salt, and cayenne pepper in a mediumsize nonstick skillet over medium; stir with a wooden spoon. Cook, stirring often, until butter melts, mixture is fragrant, and spices coat pepitas, about 3 minutes.
Pour mixture in a single layer onto a baking sheet lined with parchment paper. Let stand at room temperature until completely cool and dry, at least 2 hours. Store in an airtight container up to 2 weeks.

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In a large skillet over medium-high heat, toast the pepitas until they turn light brown, begin to pop, and smell fragrant. Stir frequently as the seeds toast. Transfer to a plate to cool.
In the same skillet melt the sugar without stirring — shake the pan if necessary to distribute the sugar in an even layer. When it turns evenly golden or amber, turn off the heat, add the toasted pepitas and sea salt, and stir to combine with a heatproof spatula. When the pepitas all clump together, transfer to a plate to cool.
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