Pumpkin Seed Candy Recipes

PUMPKIN-SEED CANDY

Steps:

• Heat a large skillet over medium-high heat. Add pepitas; toast, stirring constantly until seeds pop and become slightly golden, about 3 minutes. Transfer to a bowl to cool.
• Place sugar and honey in a small saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar, about 3 minutes. Add pepitas, and continue cooking until temperature registers 285 degrees on a candy thermometer, 3 to 4 minutes. Remove from heat, and stir in cold butter.
• Let the mixture cool to 240 degrees, about 4 minutes. Meanwhile, brush the inside of fifteen 1-inch-diameter black paper cups with melted butter, reserving 1 tablespoon. Spoon a scant tablespoon of the honey mixture into each cup. Brush a clean work surface with the remaining butter, and spoon the remaining honey mixture on it so mixture will continue to cool.
• When remaining candy is stiff and cool enough to handle, about 6 minutes, cut into 3/4-inch pieces with a greased knife. Put one piece of candy in center of each of fifteen 4-by-4-inch pieces of orange cellophane wrap, gather cellophane at the top, and secure with a twist of a 4 1/2-inch piece of floral wire. Wrap the ends of floral wire around a skewer to form tendrils.

3-INGREDIENT PUMPKIN CHOCOLATE CANDY

Steps:

• Soak the pumpkin seeds in water for an hour or overnight to sprout.
• Rinse and drain the seeds then blend together with the dates until combined.
• You may need to scrape the sides if using a food processor/blender or shake if you are using a small bullet blender.
• Melt the chocolate.
• Line pan with greaseproof paper then tip in the pumpkin date mixture and using your fingers push the edges to make level.
• Pour on the chocolate then tilt to spread to the edges.
• Chill pumpkin seed candy to set then slice.
• Enjoy pumpkin seed sweets within 3 days as the sprouted seeds last this long and always store in the fridge.
• Let me know what you think about this healthy pumpkin seed recipe in the comments on social media @nestandglow.

PUMPKIN CANDY

Steps:

• Peel and seed pumpkin and cut into 2x4-inch strips.
• Put strips into bowl just big enough to hold them.
• Stir baking soda into enough water to cover strips. Pour over strips and let stand 12 hours.
• Drain and rinse strips in running water.
• Bring a pot of water to a boil and drop strips into water. Cook until tender but not soft.
• Remove strips and crisp in ice cold water. Drain.
• Juice lemon and cut zest into strips.
• Combine sugar, lemon juice, zest, cilantro and 1/2 cup water in a saucepan. Heat, stirring, until sugar is dissolved, then boil slowly without stirring for 10 minutes.
• Add pumpkin strips, cover pot, and simmer for 20 minutes, until syrup is thick and strips are brittle.
• Spread candy on wax paper and let dry for 10 hours.
• Store pieces in an airtight container.

PUMPKIN SEED CANDY

Steps:

• Heat a large skillet over medium-high heat.
• Add pepitas; toast, stirring constantly until seeds pop and become slightly golden, about 3 minutes.
• Transfer to a bowl to cool.
• Place sugar and honey in a small saucepan.
• Bring to a boil over medium-high heat, stirring to dissolve sugar, about 3 minutes.
• Add pepitas, and continue cooking until temperature registers 285° on a candy thermometer, 3 to 4 minutes.
• Remove from heat, and stir in cold butter.
• Let the mixture cool to 240°, about 4 minutes.
• Meanwhile, brush the inside of fifteen 1-inch-diameter black paper cups with melted butter, reserving 1 tablespoon.
• Spoon a scant tablespoon of the honey mixture into each cup.
• Brush a clean work surface with the remaining butter, and spoon the remaining honey mixture on it so mixture will continue to cool.
• When remaining candy is stiff and cool enough to handle, about 6 minutes, cut into 3/4-inch pieces with a greased knife.
• Wrap in cellophane.

ROASTED PUMPKIN SEEDS RECIPE

Steps:

• Gather the ingredients.
• Scoop out the seeds from the pumpkin. Discard the big chunks of stringy pulp. Put the seeds in a colander.
• Rinse the pumpkin seeds under cold running water. Swish them around to remove any pieces of pulp clinging to the seeds. Drain.
• Spread the seeds out onto a kitchen towel to dry. Don't use paper towels to dry the seeds; they will stick.
• Position a rack in the center of the oven and heat to 300 F. Line a rimmed baking sheet with foil.
• Put the seeds on the baking sheet. Sprinkle salt and drizzle with vegetable oil. Toss to coat the seeds thoroughly. Spread in an even layer. Bake the pumpkin seeds, stirring and turning once or twice, until light golden, about 40 to 45 minutes.
• Serve and enjoy!

CANDIED PUMPKIN SLICES

Steps:

• Cut the pumpkin into wedges about 3 to 4 inches wide. Cut across wedges to form slices about 1/4 inch wide; set aside.
• Combine 2 cups sugar, lemon juice, and zest in a medium bowl. Add pumpkin pieces; stir until well coated. Cover with plastic wrap; refrigerate overnight.
• Transfer mixture to a medium heavy-bottomed saucepan; bring to a simmer over medium heat. Reduce heat to medium-low; cook, stirring occasionally, until pumpkin is translucent and sugar has formed a light-amber-colored caramel, 1 hour 10 minutes to 1 hour 15 minutes.
• Remove pumpkin from caramel with a slotted spoon, and dry on a rack set over a cookie sheet for at least 12 hours, turning the pumpkin pieces once or twice.

CANDIED PUMPKIN SEEDS

Steps:

• Preheat oven to 250°. In a small bowl, combine all ingredients. Spread into a greased foil-lined 15x10x1-in. baking pan. , Bake, uncovered, until seeds are well-glazed, 45-50 minutes, stirring occasionally. Cool completely; break into pieces. Store in an airtight container.

PUMPKIN SEED CANDY

Steps:

• Line 13x9-inch baking dish with parchment or wax paper; set aside. Cook pumpkin seeds in heavy skillet on medium-low heat 3 to 5 min. or until seeds pop and begin to turn brown, shaking skillet occasionally to stir the seeds. Cool. Place in food processor container or large mortar. Add sesame seed; pulse until pumpkin seeds are broken but not ground. Set aside.
• Mix piloncillo and water in large heavy saucepan. Bring to boil on medium heat; cook until piloncillo is completely dissolved, stirring frequently. Continue cooking, without stirring, until temperature reaches 245°F on candy thermometer or until a small amount dropped into very cold water forms a firm, but pliable, ball.
• Add pumpkin seed mixture; mix well. Immediately pour into prepared baking dish. Cool completely. Cut into 48 pieces.

CANDIED PUMPKIN SEEDS

Steps:

• Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper.
• Whisk brown sugar, water, salt, molasses, cumin, cinnamon, ginger, cayenne pepper, and nutmeg together in a medium mixing bowl. Add pumpkin seeds and toss until evenly coated. Transfer to the prepared baking sheet.
• Bake until crispy, stirring halfway through, 35 to 40 minutes. Remove from the oven, stir, then carefully slide or lift the parchment paper off the baking sheet and set on the counter to cool completely. Break up any clumps with your hands and serve.

PUMPKIN SEED TOFFEE

Steps:

• Grease a 15x10x1-in. pan with 1 teaspoons butter; set aside. In a heavy saucepan, melt the remaining butter. Stir in the sugar, water, corn syrup, pie spice and salt. Cook, stirring continuously, over medium heat until a candy thermometer reads 300° (hard-crack stage)., Remove from the heat; stir in pumpkin seeds. Immediately pour into prepared pan. Let stand at room temperature until cool, about 1 hour. Break or cut into bite-sized pieces. Store in an airtight container at room temperature.

DRUNKEN PUMPKIN SEEDS

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Stir pumpkin seeds, whiskey, bacon drippings, brown sugar, and 2 teaspoons salt together in a saucepan over medium-low heat. Bring mixture to a simmer and cook until the seeds begin to turn gray in the middle, 15 to 20 minutes; drain.
• Spread the drained seeds onto a baking sheet in a single layer; season with salt.
• Roast the pumpkin seeds in preheated oven until crisp and golden brown, 60 to 90 minutes.