Pumpkin Seed Candy

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“Recipe from Martha Stewart. These sound great for Halloween!”
30 pieces

Ingredients Nutrition

  • 1 cup hulled pumpkin seeds (pepitas)
  • 14 cup sugar
  • 23 cup good-quality honey
  • 3 tablespoons cold unsalted butter, plus 2 tablespoons melted for brushing


  1. Heat a large skillet over medium-high heat.
  2. Add pepitas; toast, stirring constantly until seeds pop and become slightly golden, about 3 minutes.
  3. Transfer to a bowl to cool.
  4. Place sugar and honey in a small saucepan.
  5. Bring to a boil over medium-high heat, stirring to dissolve sugar, about 3 minutes.
  6. Add pepitas, and continue cooking until temperature registers 285° on a candy thermometer, 3 to 4 minutes.
  7. Remove from heat, and stir in cold butter.
  8. Let the mixture cool to 240°, about 4 minutes.
  9. Meanwhile, brush the inside of fifteen 1-inch-diameter black paper cups with melted butter, reserving 1 tablespoon.
  10. Spoon a scant tablespoon of the honey mixture into each cup.
  11. Brush a clean work surface with the remaining butter, and spoon the remaining honey mixture on it so mixture will continue to cool.
  12. When remaining candy is stiff and cool enough to handle, about 6 minutes, cut into 3/4-inch pieces with a greased knife.
  13. Wrap in cellophane.

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