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Rose Reisman’s candied pumpkin seeds

BT Toronto | posted Friday, Nov 13th, 2015

Rose Reisman’s candied pumpkin seeds


  • 1/3 cup pumpkin seeds (or sunflower seeds)
  • 3 Tbsp icing sugar
  • 1/4 tsp cinnamon
  • 1/8 tsp allspice
  • 1/8 tsp nutmeg


  1. Preheat the oven to 350°F. Spray a baking sheet with cooking oil.
  1. Rinse the seeds with cold water. Drain, but do not let them dry. Combine the icing sugar, cinnamon, allspice and nutmeg in a small bowl. Dip the seeds in the sugar mixture, coating them well. Spread on the prepared baking sheet.
  1. Bake for 15 minutes in the center of the oven. Remove and cool. Store in an airtight container.

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