CANDIED PUMPKIN SEEDS
Golden brown and sure to be a hit with the kids, this sweet treat is the creation of our Taste of Home Test Kitchen. Give them plenty of time to cool before breaking into pieces.
Provided by Taste of Home
Categories Snacks
Time 50m
Yield 1 cup.
Number Of Ingredients 4
Steps:
- Preheat oven to 250°. In a small bowl, combine all ingredients. Spread into a greased foil-lined 15x10x1-in. baking pan. , Bake, uncovered, until seeds are well-glazed, 45-50 minutes, stirring occasionally. Cool completely; break into pieces. Store in an airtight container.
Nutrition Facts : Calories 124 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 156mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
PUMPKIN SEED CANDY
Make and share this Pumpkin Seed Candy recipe from Food.com.
Provided by Kimke
Categories Candy
Time 30m
Yield 30 pieces
Number Of Ingredients 4
Steps:
- Heat a large skillet over medium-high heat.
- Add pepitas; toast, stirring constantly until seeds pop and become slightly golden, about 3 minutes.
- Transfer to a bowl to cool.
- Place sugar and honey in a small saucepan.
- Bring to a boil over medium-high heat, stirring to dissolve sugar, about 3 minutes.
- Add pepitas, and continue cooking until temperature registers 285° on a candy thermometer, 3 to 4 minutes.
- Remove from heat, and stir in cold butter.
- Let the mixture cool to 240°, about 4 minutes.
- Meanwhile, brush the inside of fifteen 1-inch-diameter black paper cups with melted butter, reserving 1 tablespoon.
- Spoon a scant tablespoon of the honey mixture into each cup.
- Brush a clean work surface with the remaining butter, and spoon the remaining honey mixture on it so mixture will continue to cool.
- When remaining candy is stiff and cool enough to handle, about 6 minutes, cut into 3/4-inch pieces with a greased knife.
- Wrap in cellophane.
Nutrition Facts : Calories 64.4, Fat 3.3, SaturatedFat 1.1, Cholesterol 3, Sodium 1.3, Carbohydrate 8.7, Fiber 0.2, Sugar 7.9, Protein 1.2
CANDIED PUMPKIN SEEDS
Pumpkin seeds roasted with notes of cinnamon, cayenne, ginger, and brown sugar are an exotic, salty-spicy-sweet combination. Store in an airtight container for up to one week.
Provided by Instagood Tasty Creations
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper.
- Whisk brown sugar, water, salt, molasses, cumin, cinnamon, ginger, cayenne pepper, and nutmeg together in a medium mixing bowl. Add pumpkin seeds and toss until evenly coated. Transfer to the prepared baking sheet.
- Bake until crispy, stirring halfway through, 35 to 40 minutes. Remove from the oven, stir, then carefully slide or lift the parchment paper off the baking sheet and set on the counter to cool completely. Break up any clumps with your hands and serve.
Nutrition Facts : Calories 104.9 calories, Carbohydrate 15.5 g, Fat 3.7 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 0.7 g, Sodium 245.4 mg, Sugar 4.9 g
PUMPKIN-SEED CANDY
These wrapped candies are perfect treats for celebrating Halloween.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 30 pieces
Number Of Ingredients 4
Steps:
- Heat a large skillet over medium-high heat. Add pepitas; toast, stirring constantly until seeds pop and become slightly golden, about 3 minutes. Transfer to a bowl to cool.
- Place sugar and honey in a small saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar, about 3 minutes. Add pepitas, and continue cooking until temperature registers 285 degrees on a candy thermometer, 3 to 4 minutes. Remove from heat, and stir in cold butter.
- Let the mixture cool to 240 degrees, about 4 minutes. Meanwhile, brush the inside of fifteen 1-inch-diameter black paper cups with melted butter, reserving 1 tablespoon. Spoon a scant tablespoon of the honey mixture into each cup. Brush a clean work surface with the remaining butter, and spoon the remaining honey mixture on it so mixture will continue to cool.
- When remaining candy is stiff and cool enough to handle, about 6 minutes, cut into 3/4-inch pieces with a greased knife. Put one piece of candy in center of each of fifteen 4-by-4-inch pieces of orange cellophane wrap, gather cellophane at the top, and secure with a twist of a 4 1/2-inch piece of floral wire. Wrap the ends of floral wire around a skewer to form tendrils.
DULCES DE CALABASAS (MEXICAN PUMPKIN CANDY)
This is the stuff you get by the cash register at Mexican restaurants or in little Mexican grocery stores. It's been one of my favorites since I was, oh, 6 or 7 and got some at Olviera Street. I add the cinnamon and cloves because I like it spicy, but traditionally it's just pumpkin and sugar. Really labor-intensive, but so worth it! Do not use carving pumpkins, use sugar-pie or other cooking pumpkins (which the computer does not recognize.) Cook time is for unattended resting time.
Provided by ketchupqueen
Categories Candy
Time 20h30m
Yield 20-30 serving(s)
Number Of Ingredients 6
Steps:
- Cut pumpkin in half, remove seeds and as much of the "stringy stuff" as you can, and chop into pieces approximately 1-1.5 inches by 1.5-2.5 inches.
- Slice off skin, taking off as little flesh as you can.
- Measure to make sure you have approximately one quart of pumpkin pieces (either pack well into a measuring cup or fill a calibrated 1/2 gallon or 1 gallon measure to the quart line and drop in pieces until water hits the 1/2 gallon line, then drain water.).
- Put in a fairly heavy saucepan and cover with water.
- Cover, bring to a boil, and boil for 15-20 minutes.
- Drain, but save water, and place pumpkin back in pan.
- Measure water to make sure you have about 1 1/2 cups.
- Stir in packed brown sugar until smooth. Add cloves and/or cinnamon at this point, if desired.
- Pour the sugar/water syrup over the pumpkin, cover, return to a boil, and boil another 15 minutes.
- Turn off heat and let sit overnight (at least 8 hours.) This is how the pumpkin soaks up the syrup and "candies".
- In the morning (or after the 8-10 hours), return to a boil, and boil an additional 5 minutes.
- Remove from syrup with a slotted spoon and place on a tray or cookie sheet lined with waxed paper.
- Allow to dry at least 10-12 hours in a place where it will not be disturbed (if you're not going to be using the oven and haven't had it on recently, the cold oven is a great place to keep it safe.).
- Roll in granulated sugar and enjoy! Place in air-tight container to store up to two weeks.
Nutrition Facts : Calories 53.6, Fat 0.1, Sodium 3.5, Carbohydrate 13.7, Fiber 0.2, Sugar 11.3, Protein 0.5
PUMPKIN CANDY
Adapted from old Pueblo Indian recipe. This takes a couple of days to make. I haven't made this yet, so don't know how many pieces (servings) it makes.
Provided by Outta Here
Categories Candy
Time P2DT1h
Yield 1 pound
Number Of Ingredients 7
Steps:
- Peel and seed pumpkin and cut into 2x4-inch strips.
- Put strips into bowl just big enough to hold them.
- Stir baking soda into enough water to cover strips. Pour over strips and let stand 12 hours.
- Drain and rinse strips in running water.
- Bring a pot of water to a boil and drop strips into water. Cook until tender but not soft.
- Remove strips and crisp in ice cold water. Drain.
- Juice lemon and cut zest into strips.
- Combine sugar, lemon juice, zest, cilantro and 1/2 cup water in a saucepan. Heat, stirring, until sugar is dissolved, then boil slowly without stirring for 10 minutes.
- Add pumpkin strips, cover pot, and simmer for 20 minutes, until syrup is thick and strips are brittle.
- Spread candy on wax paper and let dry for 10 hours.
- Store pieces in an airtight container.
Nutrition Facts : Calories 1958.6, Fat 0.4, Sodium 1897.5, Carbohydrate 511.8, Fiber 5.3, Sugar 499.6, Protein 1.5
PUMPKIN SEED TOFFEE
My kids are allergic to nuts, but they can eat pumpkin seeds! Every fall we save the seeds from our pumpkins to add to various recipes, including this one. -Suzanne Earl, Spring, Texas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 pounds.
Number Of Ingredients 7
Steps:
- Grease a 15x10x1-in. pan with 1 teaspoons butter; set aside. In a heavy saucepan, melt the remaining butter. Stir in the sugar, water, corn syrup, pie spice and salt. Cook, stirring continuously, over medium heat until a candy thermometer reads 300° (hard-crack stage)., Remove from the heat; stir in pumpkin seeds. Immediately pour into prepared pan. Let stand at room temperature until cool, about 1 hour. Break or cut into bite-sized pieces. Store in an airtight container at room temperature.
Nutrition Facts : Calories 176 calories, Fat 14g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 122mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.
PUMPKIN SEED HARD CANDY
Number Of Ingredients 4
Steps:
- 1. Grease a baking sheet. In a medium dry skillet, toast the pumpkin seeds, stirring, over medium heat until they begin to brown, pop around in the pan, and smell toasty. Transfer to a plate to cool. 2. Preheat oven to 200° and put the baking sheet in the oven to warm. (This will help the candy spread.) Put the sugar in a heavy medium skillet, and heat over medium heat, stirring frequently, until the sugar melts. Continue stirring until the melted sugar turns lightly golden brown, 3 to 4 minutes. Take care not to let the sugar get dark brown once it starts to turn, it colors fast. Stir in the toasted pumpkin seeds, salt, and butter. (The seeds will probably make a popping noise.) 3. Immediately spread the mixture with the back of a spoon on the warm baking sheet. Work quickly because the caramel will begin to harden right away. Cool the brittle completely. Break into 12 free-form pieces and store, covered, at room temperature for several weeks.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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