If you’re anything like me and love that perfect crunchy, sweet, and subtly spiced snack, then you’re going to adore this Candied Pepitas Recipe. I absolutely love how these little seeds transform with just a few simple ingredients into something irresistibly addictive. Whether you’re sprinkling them on salads, yogurts, or just eating them by the handful, I promise you this recipe will quickly become a favorite in your kitchen.
Why You’ll Love This Recipe
- Simple Ingredients: You only need a handful of pantry staples to whip up this sweet snack in no time.
- Perfect Texture: Crispy, crunchy pepitas coated in a delicate caramelized sugar glaze is just heaven.
- Versatile Use: These candied pepitas jazz up everything from oatmeal to roasted veggies.
- Make-Ahead Friendly: You can prep these in advance and keep them fresh for days.
Ingredients You’ll Need
Choosing just the right spices and sweetness is crucial here. The blend of brown sugar with warm spices like cardamom and cinnamon makes the pepitas sing with flavor. Here’s what I use every time.
- Light brown sugar: I love using packed light brown sugar because it adds that deep molasses flavor that caramelizes beautifully.
- Kosher salt: Just a pinch to balance the sweetness and enhance all those flavors.
- Ground cardamom: This subtle aromatic adds a cozy warmth; if you’re new to cardamom, start with a little, you’ll appreciate its gentle kick.
- Ground cinnamon: A classic partner to cardamom, cinnamon gives a familiar spice note everyone loves.
- Pepitas: Raw pumpkin seeds are the star here—make sure they’re fresh for max crunch.
- Large egg white: Simply used to help the sugar and spices stick to the pepitas; no need to whip, just stir gently.
Variations
One of the things I love about this Candied Pepitas Recipe is how flexible it is. You can easily tweak the spices or sweetness to suit your mood or what’s in your pantry.
- Spice it up: I sometimes swap cardamom for a pinch of cayenne when I want a bit of heat with the sweet; my family absolutely loves that twist.
- Sweetener swap: If you prefer honey or maple syrup, you can lightly drizzle it before baking—though the texture will differ slightly.
- Nutty blend: Try mixing pepitas with raw almonds or pecans to add variety and make your snack bowl a bit more exciting.
- Gluten-free options: This recipe is naturally gluten-free, perfect if you’re avoiding gluten but want something special to nibble on.
How to Make Candied Pepitas Recipe
Step 1: Prep your oven and mix the magic
First things first, get your oven preheated to 350°F. Line a large baking sheet with parchment paper — trust me, it prevents sticky messes and makes cleanup a breeze. Then, in a big bowl, whisk together your packed brown sugar, kosher salt, ground cardamom, and cinnamon until it’s all perfectly blended. I find whisking these dry ingredients first really helps distribute the spices evenly for every bite.
Step 2: Coat the pepitas
Next, stir in your pepitas until they’re all coated in the sugar-spice mixture. Then add the egg white—don’t whip it, just stir gently so each seed is lightly glossy and ready to caramelize. This step is crucial because the egg white acts like glue, helping the sugar mix stick without turning into a mushy mess.
Step 3: Bake to crunchy perfection
Spread your pepita mixture evenly on the parchment-lined sheet. Pop the whole tray in the oven and bake for about 12 minutes. You’ll want to keep an eye on them because they can go from golden brown to burnt quickly. When they look set and smell amazing—like sweet, warm spices meeting toasted seeds—they’re done. Let everything cool completely right on the sheet, then break apart the clusters gently with your hands.
Step 4: Make ahead and store with ease
I used to worry about making too many and having them go stale, but I discovered you can make these candied pepitas a few days ahead. Store them in an airtight container at room temperature, and they stay delightfully crunchy up to three days—perfect for prepping snacks in advance.
Pro Tips for Making Candied Pepitas Recipe
- Watch your oven timing: Baking for exactly 12 minutes usually works perfectly, but check at 10 minutes to avoid burning, especially if your oven runs hot.
- Don’t over-whip the egg white: The egg white should just be stirred in, not frothy, to keep the coating light and crisp.
- Cool completely before breaking: Let the pepitas cool fully on the baking sheet so they harden properly and break into satisfying chunks.
- Use parchment paper: Skip the parchment and you’ll regret it—the pepitas stick and create a crust that’s impossible to clean.
How to Serve Candied Pepitas Recipe
Garnishes
I often toss these candied pepitas on top of my morning oatmeal or yogurt bowls—it adds that unexpected crunch and a sweet-spiced lift that wakes up your taste buds. When I’m making salad, I sprinkle a handful on top for texture contrast and a hint of sweetness that plays beautifully with bitter greens.
Side Dishes
My go-to pairing is roasted butternut squash or sweet potatoes, where the pepitas’ crunch and sweet spices elevate the earthy flavors. They’re also incredible on top of creamy hummus or even as a snack alongside a cheese platter—the balance of sweet, salty, and spice is irresistible.
Creative Ways to Present
For holidays or entertaining, I love arranging these Candied Pepitas Recipe clusters on a decorative plate, alongside dried fruit and nuts, for a festive homemade snack mix. You can also package them in little jars as thoughtful, edible gifts. I learned this trick at a winter market and it was a hit!
Make Ahead and Storage
Storing Leftovers
I keep leftover candied pepitas in an airtight container right on the counter. This keeps them crunchy and fresh for about 3 days. If you notice they start to soften, it usually means some moisture snuck in, so make sure your container seals tight!
Freezing
I haven’t personally frozen these often because they’re so good fresh, but wrapping them tightly in freezer-safe bags does work if you want to keep them longer. Just thaw at room temperature before enjoying again—though you might lose a bit of the crispness.
Reheating
If the pepitas lose crunchiness over time, I pop them in a preheated 300°F oven for 5 minutes. This quick reheat crisps them back up without burning the sugar. Just be careful to watch the clock closely!
FAQs
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Can I use other seeds instead of pepitas for this recipe?
Absolutely! While pepitas are traditional and offer that wonderful nutty flavor, you can substitute sunflower seeds, sliced almonds, or even chopped walnuts. Just remember that nuts may take slightly longer to toast and might need adjustment in baking time.
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Is the egg white necessary in the Candied Pepitas Recipe?
The egg white acts as a binder, helping the sugar and spice mixture stick perfectly to the seeds while baking. You could try skipping it, but your coating might not be as even or crisp. If you’re avoiding egg, a light brush of maple syrup or honey before baking can work as an alternative binding agent.
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How long do candied pepitas keep?
Stored properly in an airtight container at room temperature, these candied pepitas will stay fresh and crunchy for up to 3 days. Beyond that, they may start absorbing moisture and lose their perfect crunch.
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Can I make this recipe vegan?
Yes! To make this Candied Pepitas Recipe vegan, replace the egg white with a plant-based binder like aquafaba (the liquid from canned chickpeas). It whips up much like egg whites and should help the sugar and spices stick just as well.
Final Thoughts
When I first tried this Candied Pepitas Recipe, it was love at first bite. The cozy blend of brown sugar and warming spices with the nutty crunch of pepitas hits all the right notes for me. It’s not just a snack; it’s a little bit of comfort you can sprinkle on everything or enjoy solo. I hope you enjoy making and sharing this recipe as much as my family and I do—it really is one of those kitchen gems that’s just waiting to brighten your day.
Print
Candied Pepitas Recipe
- Prep Time: 5 mins
- Cook Time: 12 mins
- Total Time: 30 mins
- Yield: 6 servings 1x
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Sweet and spiced candied pepitas coated with a cinnamon-cardamom brown sugar glaze, baked to perfection for a crunchy, flavorful snack or topping.
Ingredients
Ingredients
- 1/2 cup (105 g) packed light brown sugar
- 1/2 tsp kosher salt
- 1/8 tsp ground cardamom
- 1/8 tsp ground cinnamon
- 1 1/2 cups pepitas (hulled pumpkin seeds)
- 1 large egg white
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the light brown sugar, kosher salt, ground cardamom, and ground cinnamon until well combined and evenly blended.
- Combine pepitas and egg white: Stir the pepitas into the sugar and spice mixture, then add the large egg white. Stir thoroughly to coat the pepitas evenly without whipping the egg white, ensuring a sticky glaze forms around the seeds.
- Spread and Bake: Spread the coated pepitas evenly on the prepared baking sheet. Bake in the preheated oven for about 12 minutes, or until the pepitas are set and golden brown, watching closely to avoid burning.
- Cool and Break Apart: Remove from oven and allow the candied pepitas to cool completely on the baking sheet. Once cooled, break apart any clusters into smaller pieces.
- Make Ahead and Storage: These candied pepitas can be made up to 3 days in advance. Store them in an airtight container at room temperature to maintain freshness and crunch.
Notes
- Ensure not to whip the egg white; just stir gently to coat the pepitas.
- Watch the pepitas closely while baking to prevent burning, as oven temperatures vary.
- These candied pepitas make a great topping for salads, yogurt, oatmeal, or can be eaten as a snack.
- Store in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1/6 of recipe (~1/4 cup)
- Calories: 150
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 0 mg
