Candied Pumpkin Seeds


1 cup toasted pumpkin seeds
1/8 cup sugar


Warm pumpkin seeds in skillet over medium-high head just until they begin to brown.  Pour in sugar.  Stir quickly, coating seeds with sugar as it melts.  When sugar is golden brown and coating all the seeds, pour onto sheet pan.  Allow to cool completely, then break up large clumps of seeds.

1 Response to Candied Pumpkin Seeds

  1. Pingback: Pumpkin Four Ways | Original Composition

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