If you love a sweet and crunchy snack that’s a little unexpected, this Candied Pepitas Recipe is going to become your new favorite go-to. I absolutely love how these pepitas get that perfect balance of caramelized sweetness with a cozy hint of spice. Whether you’re munching on them solo or using them as a topping, you’ll find that a batch always disappears way too fast. Stick with me—I’ll guide you through all the tips and tricks to nail this recipe every time!
Why You’ll Love This Recipe
- Quick & Simple: It takes just about 30 minutes and basic ingredients you probably have on hand.
- Delicious Flavor Blend: The brown sugar, cardamom, and cinnamon work together to create a warm, addictive taste.
- Versatile Snack: Great by itself or as an unexpected crunchy topping on salads or desserts.
- Make-Ahead Friendly: You can prepare them days in advance without losing their crispness.
Ingredients You’ll Need
These ingredients may seem simple, but they really complement each other beautifully. I especially recommend picking out good quality pepitas—they’re the star of the show here, so fresh, plump ones make all the difference.
- Light brown sugar: Provides that lovely caramel flavor and crunch—packed brown sugar works best for even coating.
- Kosher salt: A pinch balances the sweetness perfectly and enhances all the spices.
- Ground cardamom: Adds a subtle exotic warmth; if you’re new to cardamom, this recipe is a great intro.
- Ground cinnamon: Classic cozy spice that pairs beautifully with pepitas.
- Pepitas (pumpkin seeds): Fresh, raw pepitas for the best texture and flavor—roasted won’t work as well.
- Large egg white: Helps the sugar and spices stick to the pepitas without adding any heaviness or extra flavor.
Variations
I love customizing this Candied Pepitas Recipe depending on my mood or season. Don’t be shy to make it your own—the flexibility is one of the things I adore about it.
- Spice it up: I sometimes add a pinch of cayenne or chili powder for a sweet-heat kick, which my family can’t get enough of.
- Sweet swap: Swap brown sugar for coconut sugar for a more caramelized note and slightly healthier take.
- Nutty mix: Toss in some chopped almonds or pecans for added crunch and nutty flavor.
- Vegan version: Use a flax egg (1 tbsp ground flax + 3 tbsp water) instead of egg white to keep it vegan-friendly.
How to Make Candied Pepitas Recipe
Step 1: Combine Your Dry Ingredients
Start by mixing the light brown sugar, kosher salt, ground cardamom, and cinnamon in a large bowl until everything’s beautifully blended. I always whisk mine well to ensure the spices are evenly dispersed—that little detail really makes the flavor pop evenly on every pepita.
Step 2: Add Pepitas and Egg White
Next, stir in your pepitas, then add the egg white. Unlike whipping meringue, you just want to gently stir the egg white into the mixture until every pepita looks lightly coated. This step helps lock in the sugar and spices so they caramelize nicely during baking.
Step 3: Spread and Bake
Spread your pepita mix evenly on a parchment-lined baking sheet. Bake in a preheated 350°F oven until the pepitas are golden brown and set, about 12 minutes. Keep an eye on them toward the end—pepitas can go from perfectly toasted to burnt quickly, and you want that beautiful caramelized crunch without bitterness.
Step 4: Cool and Break Apart
Allow them to cool completely on the baking sheet before breaking into chunks. This cooling step is key because the sugar coating hardens as it cools, giving that signature crisp snap. When I skip this, the pepitas stick together in big clumps, which isn’t as fun to eat.
Pro Tips for Making Candied Pepitas Recipe
- Use Fresh Pepitas: Fresh, raw pepitas give the best texture and flavor; avoid pre-roasted ones as they won’t absorb the sugar well.
- Don’t Over-Stir Egg White: Just fold it in gently—not whipped—to avoid a foamy texture that can prevent even coating.
- Watch the Bake Time Closely: Ovens vary, so check at 10 minutes and every minute after to prevent burning.
- Cool Completely Before Breaking: Ensures a crisp, crunchy candy texture instead of sticky clumps.
How to Serve Candied Pepitas Recipe
Garnishes
I love sprinkling a handful of these candied pepitas over vanilla ice cream or a creamy yogurt bowl. They add a perfect salty-sweet crunch that feels both fancy and homey at the same time. They’re also killer garnishes on autumn or winter salads, especially those with roasted squash or tart apples.
Side Dishes
These pepitas pair beautifully with roasted veggies, grain bowls, and even as a snack alongside a cheese platter. Whenever I’m serving something simple like roasted chicken or pork, I throw a bowl of these on the side to liven things up.
Creative Ways to Present
For holidays and parties, I like filling small glass jars with candied pepitas and tying a cute ribbon for a little homemade gift. They also look stunning sprinkled on top of cocoa or hot chocolate with whipped cream for a cozy winter treat.
Make Ahead and Storage
Storing Leftovers
Leftover candied pepitas store beautifully at room temperature in an airtight container. I’ve kept mine fresh and crunchy for up to three days, which makes them perfect for prepping ahead of busy weeks or snack cravings.
Freezing
While I rarely freeze these because they finish so quickly, you absolutely can. Just pop them in a freezer-safe container and thaw at room temperature when you’re ready. They hold up surprisingly well!
Reheating
If your pepitas lose some crunch, a quick 5-minute toast in a 300°F oven helps revive their crispness. Just watch closely so they don’t burn.
FAQs
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Can I use other nuts or seeds instead of pepitas in this candied recipe?
Absolutely! While this Candied Pepitas Recipe shines with pumpkin seeds, you can swap in almonds, pecans, or sunflower seeds. Just keep in mind different nuts may have different baking times or textures, so keep an eye on them while baking.
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Do I need to use egg white in this recipe?
The egg white acts as a natural binder to help the sugar and spices stick to the pepitas. If you want a vegan alternative, a flaxseed egg is a great substitute, though it might slightly change the texture.
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How do I know when my candied pepitas are done baking?
They’re ready when the pepitas look golden brown and the sugar coating has set. Keep a close watch after 10 minutes to avoid burning, since ovens can vary widely.
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Can I store candied pepitas in the fridge?
It’s better to store them at room temperature in an airtight container to keep their crunch. Refrigeration might introduce moisture and make them less crispy.
Final Thoughts
This Candied Pepitas Recipe has become one of those little kitchen joys for me—it’s quick, simple, and always hits the spot whether I’m craving a sweet snack or need a charming garnish for dinner. When I first tried making these, I was amazed at how the spices and sugar transformed humble pepitas into something truly crave-worthy. I hope you’ll give it a whirl and enjoy it as much as my family and I do. Trust me, once you make a batch, you’ll find yourself reaching for the jar all week long!
Print
Candied Pepitas Recipe
- Prep Time: 5 mins
- Cook Time: 12 mins
- Total Time: 30 mins
- Yield: 6 servings
- Category: Snack
- Method: Baking
- Cuisine: American
Description
Sweet and spiced candied pepitas coated in a blend of brown sugar, cardamom, and cinnamon, then baked to a perfect golden crunch. This easy snack or topping adds a delightful sweetness and warm spice to salads, yogurt, or desserts.
Ingredients
Dry 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
Main Ingredient
- 1 1/2 cups pepitas (raw pumpkin seeds)
Binder
- 1 large egg white
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (177°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Ingredients: In a large bowl, whisk together the brown sugar, kosher salt, ground cardamom, and ground cinnamon until evenly combined. Stir in the pepitas. Add the egg white and fold the mixture until thoroughly combined; do not whip the egg white to keep the coating smooth and even.
- Bake: Spread the pepita mixture evenly onto the prepared baking sheet. Bake in the preheated oven for about 12 minutes or until the pepitas are set and golden brown. Watch carefully to prevent burning.
- Cool and Separate: Remove the baking sheet from the oven and let the pepitas cool completely on the sheet. Once cool, break apart any clumps to get individual candied pepitas.
- Storage: The candied pepitas can be made up to 3 days in advance. Store them in an airtight container at room temperature to maintain their crunch and flavor.
Notes
- For an extra crunch, keep an eye on the pepitas while baking to avoid burning.
- You can adjust the spices to your taste, adding more cinnamon or cardamom if desired.
- If you prefer a vegan option, substitute the egg white with aquafaba but note texture differences.
- Store in an airtight container to keep the pepitas fresh and crunchy up to 3 days.
Nutrition
- Serving Size: 1/6 of recipe (approximately 1/4 cup)
- Calories: 180
- Sugar: 14g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
