Every fall when I scoop out pumpkins with my son, I save the seeds. Most roasted pumpkin seed recipes stop at salt and oil, which is fine but forgettable. These get tossed with brown sugar, softened butter, cayenne, cumin, and salt, then baked at 350F (177C) on a parchment-lined sheet until the sugar melts into a crunchy glaze. Sweet, then a slow burn from the cayenne, then the cumin pulls it all together.
Ten minutes in the oven. One stir at the halfway mark. They come out clustered and glossy and they shatter when you break them apart. The batch disappears before it cools, which is why I always double it.
How to Make Caramelized Pumpkin Seeds
Mix the Coating by Hand
In a bowl, combine the pepitas with softened butter, brown sugar, salt, cayenne, and cumin. Use your hands or a spoon to make sure every seed is coated. The butter needs to be soft enough to smear but not melted, so the coating sticks evenly. If you use melted butter, the sugar slides off and pools on the baking sheet. 
Bake and Stir Once
Spread the coated seeds in a single layer on a parchment-lined baking sheet. Bake at 350F (177C) for 10 minutes total, stirring at the 5-minute mark. The sugar melts and caramelizes around the seeds. They will look glossy and golden when done.
Do not overbake. At 12 minutes the sugar burns and turns bitter. Pull them at 10 minutes even if they look soft. They crisp as they cool.
Sweet and Spicy Caramelized Pumpkin Seeds
- Total Time: 15 minutes
- Yield: Makes 1 cup 1x
- Diet: Gluten-Free, Vegetarian
Description
Luxury pumpkin seeds with a sweet and spicy kick.
Brown sugar, butter, and warming spices create a perfectly caramelized treat.
Ingredients
- 1 1/4 cups (296 ml) unroasted, unsalted pumpkin seeds (aka pepitas)
- 3 Tbsp brown sugar
- 3 Tbsp butter, room temperature (melted and cooled will work in a pinch)
- 1 1/2 tsp salt
- 1/4 tsp cayenne
- 1/4 tsp ground cumin (preferably whole seeds toasted and ground, but already ground is just fine)
Instructions
- Preheat oven to 350°F (177°C).
- Line a baking sheet with parchment paper.
- Mix all ingredients in a small bowl.
- Spread the mixture on the prepared baking sheet.
- Bake for 10 minutes, or until golden brown and caramelized, stirring at the 5-minute mark.
- Let cool completely; the mixture will crisp as it cools.
Notes
- To intensify the flavor, toast the cumin seeds in a dry pan before grinding and adding to the mixture.
- For a less spicy treat, reduce the cayenne pepper to 1/8 teaspoon or omit entirely.
- Store cooled pumpkin seeds in an airtight container at room temperature for up to a week.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 5
- Sodium: 100
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 3
- Carbohydrates: 15
- Fiber: 2
- Protein: 3
- Cholesterol: 10
Frequently Asked Questions
Can I use store-bought pumpkin seeds?
Yes. Raw, shelled pepitas from the store work well. They are smaller than seeds straight from the pumpkin, so they caramelize faster. Watch them closely and reduce the cooking time by a minute or two.
How spicy are these?
Moderately spicy with the amount of cayenne in the recipe. The sugar tempers the heat significantly. For more burn, add an extra pinch of cayenne. For less, cut the cayenne in half or use smoked paprika instead.
How long do they keep?
In an airtight container at room temperature, about a week. The sugar coating absorbs moisture from the air over time, so they gradually lose their crunch. In a dry climate they last longer.
