Maple Candied Pumpkin Seeds and Pecans Recipe
These Maple Candied Pumpkin Seeds and Pecans are so delicious with a beautiful crunch. They come together so easily, with only 3 ingredients! They are slightly toasted and just the right amount of sweetness. Always make sure to choose a high quality maple syrup for this recipe.
So how do I make these Maple Candied Pumpkin Seeds and Pecans from scratch?
This recipe is super simple and comes together really easily. Begin by adding pumpkin seeds, pecans and maple syrup to a bowl. Toss or mix together until the pumpkin seeds and pecans are fully coated in syrup. Line a flat baking tray and place the coated seeds and nuts onto it. Spread them out evenly so they are only one layer deep. Bake for 10-15 minutes. Every 5 minutes, take the tray out and mix up the seeds and nuts. You will know they are ready when the pumpkin seeds and pecans have browned and you can smell toasted seeds and nuts. The maple syrup will also be bubbling when you take them out of the oven. Allow the maple candied pumpkin seeds and pecans to cool fully before removing from the tray. Store in an airtight container for up to 1 month.
Frequently Asked Questions
You sure can! You can use the seeds from a carved or regular pumpkin for this recipe. Just make sure to remove any pumpkin flesh off the seeds and dry thoroughly. You can dry the seeds by patting dry with kitchen roll or place into a dehydrator. Once fully dried, proceed with the recipe as directed.
When cooked, the maple candied pumpkin seeds and pecans need to cool fully on the tray. This is because the maple syrup needs time to cool and set properly. If they aren’t left to set, they will be soft and chewy as opposed to crunchy.
If store in an airtight container at room temperature, they can last for up to 1 month. Do not store these in the fridge as the sugar may melt and they won’t be crunchy anymore.
You could eat these by themselves as a snack or use them as a garnish for desserts. You could use them to top a pumpkin spice cheesecake or pumpkin pie bars. They could e paired with any pumpkin or pumpkin spice dessert. Check out my post for the best pumpkin dessert recipes for inspiration.
If you’re unable to use maple syrup, you can use a high quality honey or golden syrup instead. Alternatively, you can use icing sugar and egg whites, like this sugared pumpkin seed and pecans recipe.
For more Dessert Garnish Recipes, check out my category, here.
For more pumpkin recipes to pair this sweet snack with, check out my Best Pumpkin Recipes Post.
Maple Candied Pumpkin Seeds and Pecans
Equipment
- 1 Small Bowl
- 1 Flat baking tray
Ingredients
- 100 grams pumpkin seeds
- 100 grams pecans, chopped or whole
- 50 grams maple syrup
Instructions
- Preheat oven to 170°c (340°f) or 160°c (320°f) if fan assisted.
- In a small bowl, add the pumpkin seeds, pecans and maple syrup.
- Toss until the pumpkin seeds and pecans are fully coated.
- Place onto a flat, lined baking tray and spread out well.
- Bake for 10-15 minutes. Every 5 minutes, take them out and stir well.
- They are ready when the pecans look toasted and browned.
- Allow to cool fully before removin from the tray.
- Store in an airtight container for up to 1 month.
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