Candied pepitas are a perfectly crunchy salad topping you won't want to miss! Make these to snack out of hand or top your greens.
A salad is great when it has all the layers and textures. You always need something creamy (dressing and cheesy), something meaty (mushrooms, chicken, beans), and something crunchy. These candied pepitas have just the right amount of sugar to be a crispy, crunchy treat. For more crispy goodness, bake up some Sourdough Croutons.
I find the perfect balance of sweet and savory when I add these on top of a Watermelon Arugula Salad. For the creamy bit of course there's cheese and then homemade Thick Balsamic Dressing. Who wouldn't eat their veggies when they come with deliciousness in every bite?
Key Ingredients
Pepitas - Look for roasted and unsalted.
Egg whites - This is what helps the sugar easily coat the seeds.
Sugar & salt - The perfect pairing to round out the flavours.
How to Make Candied Pumpkin Seeds
***See recipe card below for precise measurements and instructions.***
Step 1: Whisk the salt and sugar into the egg whites.
Step 2: Stir to coat all the seeds.
Step 3: Spread out on a lined baking sheet.
Step 4: Bake until golden and crisped. Cool, then store.
FAQs
Candied pepitas do well in an airtight container. One really good investment is to get plastic jar lids for your Mason jars. They are airtight and one piece, meaning you won't lose half and they won't rust. Many are also leakproof, so you can use them for anything you might store in a jar whether it's liquid or solid and in the fridge or on the counter. Just ensure they are completely cooled before storing because moisture is the enemy here.
Yes, this is simply the easiest way to ensure the small amount of sugar can evenly coat all of the seeds. I find it best to whisk the egg whites well on their own so you can easily measure the two teaspoons without any of the thicker bits. Plan to make these on a day you are serving eggs or making something like angel food cake so you can steal the tiny bit of egg whites. If you have the carton around you can use that, but our chickens give us enough eggs we don't ever buy those.
Allergic to eggs? My Candied Sunflower Seeds don't use them.
Photos by Megan Hampton
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Candied Pepitas
Ingredients
- 1 cup roasted pepitas
- 2 tablespoons granulated sugar
- 2 teaspoons beaten egg whites
- 1 teaspoon salt
Instructions
- Preheat oven to 375°F. Line a large baking sheet with parchment paper.
- Whisk salt and sugar in to egg whites.
- Coat pepitas with mixture.
- Spread evenly on the prepared pan.
- Bake for 10 minutes, then turn and bake another 10 minutes until golden brown on both sides.
- Allow to cool before putting in a container for storage.
Notes
- The eggs whites allow the pepitas to coat evenly with the sugar, while keeping them from clumping together too much. They separate easily!
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