Coconut Sugar Caramelized Pepitas
These pepitas were born out of a burning question: will coconut sugar melt?  I'm happy to report, the answer is yes!  These crunchy little salty sweet seeds would make a great snack, topping for desserts, or on top of butternut squash soup.  Why coconut sugar?  It has a lower glycemic index and is closer to its natural state than granulated sugar.  
Recipe type: Topping, Snack, Dessert
Cuisine: Fall, Winter
Serves: 1 cup
  • 1 cup pepitas
  • ¼ cup coconut sugar
  • ½ teaspoon pumpkin pie spice
  • ⅛ teaspoon salt
  • ¼ cup water
  1. Cover a baking sheet with parchment paper and set aside.
  2. Toast the pepitas in a nonstick skillet over medium-high heat, stirring constantly until fragrant and golden in places, about 4 minutes.  Sprinkle in the coconut sugar, spices and salt.  Wait until the coconut sugar starts to melt, then stir like crazy.  Once it begins to clump (which it will), add the water, a tablespoon at a time and keep stirring until the pepitas are sticky and evenly coated.
  3. Spread the pepitas evenly on the parchment paper covered baking sheet (they will be in clumps).  Chill in the freezer or refrigerator until they feel hardened and less sticky (don't be afraid to get creative to get those seeds into the freezer.  I carefully lift the parchment paper and put it on my freezer shelf, scrunching up the sides to fit.)
  4. Once completely cooled, can be saved in an airtight container for about a week.
Recipe by Spoon With Me at