Candied Pumpkin Seeds



Serving size

2 tablespoons
30 Minutes

This recipe can be multiplied and keeps well for a few weeks in a tightly sealed container.

Candied Pumpkin Seeds


1/2 cup Pumpkin seeds (pepitas)
1/16 tsp. Salt
1 Tbsp. Maple syrup


Place a sheet of wax paper on the kitchen counter. Place the pumpkin seeds in a non-stick skillet over medium-high heat. Cook, stirring frequently, for about 5 minutes. Watch the seeds closely and as they begin to brown reduce the heat to medium.

Add the salt. Cook for about one minute more until the seeds are browned.

Add the maple syrup and let it bubble for about ten seconds shaking the pan vigorously to coat the pumpkin seeds well.

Remove the pan from the heat and stir the pumpkin seeds. Turn them out of the pan onto the wax paper to cool. Separate them into small clumps just after placing on the wax paper so that they won't stick together.

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Special Diet Information

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GERD / Acid Reflux

No specific GERD triggers.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

This is a variation on my Candied Pecans recipe. These make great garnish for salads and soups. You can use almost any nut or seed that you wish. The calories will be nearly the same.

"God gives the nuts, but he does not crack them."

Franz Kafka, Writer