By Julie Miguel

What if I told you there is another, non-traditional and fun way to prepare pumpkin seeds that doesn’t involve roasting them with salt and spices?

One year around Halloween, I was munching on some candied nuts I made while I stared at 11 uncarved pumpkins. (Yes, you read right! My husband bought 11 pumpkins one year.) I wondered how my recipe for candied nuts would work for pumpkin seeds.

I knew I would have a lot of seeds to work with and I didn’t want to make them all the same flavour. I’m so glad I gave my idea a shot, because one simple swap made for an incredible result. I transformed my normally boring pumpkin seeds into ridiculously delicious, salty-sweet candied pumpkin seeds – they’re the kettle corn of the pumpkin seed world. You won’t be able to stop eating them. I haven’t made the traditional roasted pumpkin seeds again, and I have a feeling you won’t, either.

Sweet and Salty Candied Pumpkin Seeds, Courtesy of Julie Miguel, dailytiramisu.com, Vaughan, Ont.

Once you’ve made some truly terrifying jack-o’-lanterns, use this recipe to make use of all those delicious, crunchy seeds.
sweet-and-salty-candied-pumpkin-seed_888mbed

Prep time: 5 minutes
Cook time: 5 minutes
Yield: 1 cup of pumpkin seeds

Ingredients
1 cup (250 mL) plain, unshelled pumpkin seeds
¼ tsp (1 mL) cinnamon
1/3 cup (75 mL) granulated sugar
2 tbsp (30 mL) water
½ tsp (2 mL) kosher salt

Directions
1. Rinse pumpkin seeds and pat dry. Pour seeds into large bowl and stir in cinnamon.
2. Measure sugar and water into saucepan over medium-high heat; bring to boil. Do not stir. Cook, watching carefully, until liquid is just starting to turn a very light shade of amber and is syrupy. Remove from heat and pour syrup over pumpkin seeds, stirring to coat seeds.
3. Scrape syrup-coated seeds back into saucepan on stove with heat off. Continue to stir seeds in saucepan. As mixture cools, sugar will begin to crystallize.
4. Sprinkle salt over seeds and stir just until salt is evenly incorporated and seeds no longer stick together.
5. Pour seeds onto parchment paper–lined baking sheet lined to cool completely.

Note: Make sure that you use a very small pot so that when stirring the pumpkin seeds you are able to use the edges of the pot to break the clusters apart.

Jump over here to print, save or share this recipe.

Do you have a delicious dish to share with the rest of Canada? Submit your recipe here for a chance to be featured on Great Canadian Cookbook and Food Network Canada!

Daily Tiramisu
Julie Miguel is a television cook, recipe developer, food stylist, food photographer and food blogger with a passion for inspired and healthy family recipes. She is also a proud wife and a mother to two young boys. The focus of her blog, Daily Tiramisu, is to empower home cooks to create wholesome meals from scratch. Cooking is something that Julie has always been fiercely passionate about. She is not a trained chef, but she is a home cook with a lot of real-life experience.