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    Home » Recipes

    Candied Almonds and Pumpkin Seeds

    Published: Oct 20, 2022 · Leave a Comment

    Jump to Recipe Print Recipe

    These maple and cinnamon-coated candied almonds and pumpkin seeds are the perfect fall treat. They're slightly sweet, slightly spicy, and totally delicious. Best of all, they're super quick and easy and are sure to impress.

    Candied almonds and pumpkin seeds in a jar.

    You know those candied nuts that you find in obscure places like gas stations or fall festivals? I love them, but they're always so expensive, so I made my own. These candied almonds and pumpkin seeds are perfect for throwing in a jar and giving as a Christmas gift, and they taste great on charcuterie boards or over a bowl of yogurt.

    Looking for other fall treats? Try our Soft Pumpkin Chocolate Chip Cookies or Pumpkin Cake Bars with Cream Cheese Frosting.

    Jump to:
    • Key Ingredients
    • Instructions
    • Frequently asked questions
    • Candied Almonds and Pumpkin Seeds Recipe

    Key Ingredients

    • Almonds- unsalted and raw
    • Pepitas (pumpkin seeds without the outer hull)- unsalted and raw
    • Maple syrup
    • Coconut sugar
    • Cinnamon
    • Cayenne Powder
    • Salt

    Instructions

    Step 1: Preheat your oven to 400°F.

    Step 2: Add almonds, pepitas, maple syrup, coconut sugar, cinnamon, cayenne powder, and salt to a mixing bowl. Mix to combine.

    Almonds, pumpkin seeds, maple syrup, coconut sugar, and spices in a mixing bowl.

    Step 3: Line a baking sheet with parchment paper. Dump the almond mixture onto the baking sheet and use a spatula to distribute the nuts evenly.

    Nuts on a baking sheet lined with parchment paper.

    Step 4: Bake for 5 minutes, then remove from the oven and use the spatula to mix up the nuts and redistribute them on the baking sheet. Place back into the oven for another 5 minutes.

    Step 5: Remove the nuts from the oven. Allow the nuts to cool completely, until the outer coating has hardened slightly. Then transfer to an air-tight container and enjoy!

    Candied almonds and pumpkin seeds on a baking sheet lined with parchment paper.

    Frequently asked questions

    Can I use different nuts?

    Yes! We've used a variety of nuts in this recipe, and they all taste great. Pecans are especially tasty.

    What are pepitas?

    Pepitas are pumpkin seeds without an outer shell (the white seeds you pull out of your carving pumpkin have an outer shell). You can buy them at most grocery stores.

    How should I serve these candied pecans and pumpkin seeds?

    We love putting these nuts in a jar and giving them as gifts. They're also great on cheese or charcuterie boards. I also love putting them on my yogurt in the morning as a granola alternative.

    Candied nuts on a baking sheet.
    Candied Almonds and Pumpkin Seeds Recipe

    Candied Almonds and Pumpkin Seeds Recipe

    Recipe by Mollie

    These maple and cinnamon-coated candied almonds and pumpkin seeds are the perfect fall treat. They're slightly sweet, slightly spicy, and totally delicious. Best of all, they're super quick and easy and are sure to impress.

    Course: SnacksCuisine: AmericanDifficulty: Easy
    5 from 1 vote
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    Yields

    3

    cups
    Prep time

    5

    minutes
    Cooking time

    10

    minutes
    Calories

    253

    kcal
    Total time

    15

    minutes
    Cook Mode

    Prevent your screen from going dark!

    Ingredients

    • 2 cups 2 raw unsalted almonds

    • 1 cup 1 raw unsalted pepitas (unshelled pumpkin seeds)

    • ⅔ cup ⅔ maple syrup

    • 3 tablespoons 3 coconut sugar

    • 2 teaspoons 2 ground cinnamon

    • ½ teaspoon ½ salt

    • ¼ teaspoon ¼ ground cayenne

    Directions

    • Preheat your oven to 400°F.
    • Combine almonds, pepitas, maple syrup, coconut sugar, cinnamon, cayenne powder, and salt in a mixing bowl.
    • Line a baking sheet with parchment paper. Dump the almond mixture onto the baking sheet and use a spatula to distribute the nuts evenly.
    • Bake for 5 minutes, then remove from the oven and use the spatula to mix up the nuts and redistribute them on the baking sheet. Place back into the oven for another 5 minutes.
    • Remove the nuts from the oven. Allow the nuts to cool completely, until the outer coating has hardened slightly. Then transfer to an air-tight container and enjoy!

    Notes

    • Calorie approximation based on a ⅓ cup serving.

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    hi, we're Michael and Mollie

    Welcome! We are Michael & Mollie, a hangry economics enthusiast and her husband. Our goal is to provide you with delicious, accessible, and healthy-ish recipes that are both time- and money-efficient.

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