Candied Pepitas

Make this for our Pumpkin Pie.

  • Yield: Makes about 2 cups
Candied Pepitas

Source: Martha Stewart Living, November 2006


  • 6 ounces (about 1 cup) pepitas, crumbled
  • 6 tablespoons sugar
  • 1 large egg white, beaten
  • Pinch of coarse salt, plus more for seasoning
  • Pinch of ground allspice
  • Pinch of cayenne pepper


  1. Preheat oven to 350 degrees. Stir together all ingredients in a bowl. Spread mixture in a single layer on a baking sheet lined with parchment. Bake until pepitas are golden and slightly puffed, about 10 minutes. Season with salt. Stir gently, leaving some clumps. Transfer to a bowl; let cool completely.

Cook's Notes

Pepitas can be stored in an airtight container up to 3 days.


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