3-INGREDIENT PUMPKIN CHOCOLATE CANDY
Healthy candy full of goodness that's made from just pumpkin seeds, fruit and cacao. Tastes amazing and a great source of plant protein, fibre and vitamins. Perfect healthy snack to keep you full and energised.
Provided by Bastian Durward
Categories Sweets and Fudge Recipes
Time 15m
Number Of Ingredients 3
Steps:
- Soak the pumpkin seeds in water for an hour or overnight to sprout.
- Rinse and drain the seeds then blend together with the dates until combined.
- You may need to scrape the sides if using a food processor/blender or shake if you are using a small bullet blender.
- Melt the chocolate.
- Line pan with greaseproof paper then tip in the pumpkin date mixture and using your fingers push the edges to make level.
- Pour on the chocolate then tilt to spread to the edges.
- Chill pumpkin seed candy to set then slice.
- Enjoy pumpkin seed sweets within 3 days as the sprouted seeds last this long and always store in the fridge.
- Let me know what you think about this healthy pumpkin seed recipe in the comments on social media @nestandglow.
Nutrition Facts : Calories 109 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 4 grams fat, Fiber 3 grams fiber, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 8 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
CANDIED PUMPKIN SEEDS
Pumpkin seeds roasted with notes of cinnamon, cayenne, ginger, and brown sugar are an exotic, salty-spicy-sweet combination. Store in an airtight container for up to one week.
Provided by Instagood Tasty Creations
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper.
- Whisk brown sugar, water, salt, molasses, cumin, cinnamon, ginger, cayenne pepper, and nutmeg together in a medium mixing bowl. Add pumpkin seeds and toss until evenly coated. Transfer to the prepared baking sheet.
- Bake until crispy, stirring halfway through, 35 to 40 minutes. Remove from the oven, stir, then carefully slide or lift the parchment paper off the baking sheet and set on the counter to cool completely. Break up any clumps with your hands and serve.
Nutrition Facts : Calories 104.9 calories, Carbohydrate 15.5 g, Fat 3.7 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 0.7 g, Sodium 245.4 mg, Sugar 4.9 g
CANDIED PUMPKIN SEEDS
Golden brown and sure to be a hit with the kids, this sweet treat is the creation of our Taste of Home Test Kitchen. Give them plenty of time to cool before breaking into pieces.
Provided by Taste of Home
Categories Snacks
Time 50m
Yield 1 cup.
Number Of Ingredients 4
Steps:
- Preheat oven to 250°. In a small bowl, combine all ingredients. Spread into a greased foil-lined 15x10x1-in. baking pan. , Bake, uncovered, until seeds are well-glazed, 45-50 minutes, stirring occasionally. Cool completely; break into pieces. Store in an airtight container.
Nutrition Facts : Calories 124 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 156mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
PUMPKIN-SEED CANDY
These wrapped candies are perfect treats for celebrating Halloween.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 30 pieces
Number Of Ingredients 4
Steps:
- Heat a large skillet over medium-high heat. Add pepitas; toast, stirring constantly until seeds pop and become slightly golden, about 3 minutes. Transfer to a bowl to cool.
- Place sugar and honey in a small saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar, about 3 minutes. Add pepitas, and continue cooking until temperature registers 285 degrees on a candy thermometer, 3 to 4 minutes. Remove from heat, and stir in cold butter.
- Let the mixture cool to 240 degrees, about 4 minutes. Meanwhile, brush the inside of fifteen 1-inch-diameter black paper cups with melted butter, reserving 1 tablespoon. Spoon a scant tablespoon of the honey mixture into each cup. Brush a clean work surface with the remaining butter, and spoon the remaining honey mixture on it so mixture will continue to cool.
- When remaining candy is stiff and cool enough to handle, about 6 minutes, cut into 3/4-inch pieces with a greased knife. Put one piece of candy in center of each of fifteen 4-by-4-inch pieces of orange cellophane wrap, gather cellophane at the top, and secure with a twist of a 4 1/2-inch piece of floral wire. Wrap the ends of floral wire around a skewer to form tendrils.
PUMPKIN SEED CANDY
Make and share this Pumpkin Seed Candy recipe from Food.com.
Provided by Kimke
Categories Candy
Time 30m
Yield 30 pieces
Number Of Ingredients 4
Steps:
- Heat a large skillet over medium-high heat.
- Add pepitas; toast, stirring constantly until seeds pop and become slightly golden, about 3 minutes.
- Transfer to a bowl to cool.
- Place sugar and honey in a small saucepan.
- Bring to a boil over medium-high heat, stirring to dissolve sugar, about 3 minutes.
- Add pepitas, and continue cooking until temperature registers 285° on a candy thermometer, 3 to 4 minutes.
- Remove from heat, and stir in cold butter.
- Let the mixture cool to 240°, about 4 minutes.
- Meanwhile, brush the inside of fifteen 1-inch-diameter black paper cups with melted butter, reserving 1 tablespoon.
- Spoon a scant tablespoon of the honey mixture into each cup.
- Brush a clean work surface with the remaining butter, and spoon the remaining honey mixture on it so mixture will continue to cool.
- When remaining candy is stiff and cool enough to handle, about 6 minutes, cut into 3/4-inch pieces with a greased knife.
- Wrap in cellophane.
Nutrition Facts : Calories 64.4, Fat 3.3, SaturatedFat 1.1, Cholesterol 3, Sodium 1.3, Carbohydrate 8.7, Fiber 0.2, Sugar 7.9, Protein 1.2
PUMPKIN SEED CANDY
Treat the kids to this Pumpkin Seed Candy recipe. This yummy Pumpkin Seed Candy gets its rich color and flavor from piloncillo (Mexican brown loaf sugar).
Provided by My Food and Family
Categories Home
Time 1h25m
Yield 56 servings, one piece each.
Number Of Ingredients 4
Steps:
- Line 13x9-inch baking dish with parchment or wax paper; set aside. Cook pumpkin seeds in heavy skillet on medium-low heat 3 to 5 min. or until seeds pop and begin to turn brown, shaking skillet occasionally to stir the seeds. Cool. Place in food processor container or large mortar. Add sesame seed; pulse until pumpkin seeds are broken but not ground. Set aside.
- Mix piloncillo and water in large heavy saucepan. Bring to boil on medium heat; cook until piloncillo is completely dissolved, stirring frequently. Continue cooking, without stirring, until temperature reaches 245°F on candy thermometer or until a small amount dropped into very cold water forms a firm, but pliable, ball.
- Add pumpkin seed mixture; mix well. Immediately pour into prepared baking dish. Cool completely. Cut into 48 pieces.
Nutrition Facts : Calories 130, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 0 g, Fiber 0.8563 g, Sugar 0 g, Protein 3 g
PUMPKIN-SEED BRITTLE
You don't need to be a candymaker to master this easy brittle recipe! Melt together butter, light brown sugar, and honey, cook until they reach a boil, then stir in pumpkin seeds and cool until set. The brittle can be enjoyed by itself or broken over ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. Butter an 11-by-17-inch rimmed baking sheet; set aside.
- Melt butter in a small saucepan over medium heat. Stir in sugar and honey. Bring to a boil. Cook, without stirring, until mixture is medium amber and a candy thermometer registers 280 degrees, about 6 minutes. Stir in pumpkin seeds. Cook until mixture reaches 300 degrees, about 2 minutes. Pour onto prepared baking sheet. Let cool completely. Break into pieces.
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