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These chewy pumpkin spice candies are delicious and addicting. I say that about pretty much any candy I make, because let’s face it. I don’t just have a sweet tooth, I have sweet teeth! Seeing that I don’t eat much in the way of sweets anymore, it is rare that I indulge and make candy or some other type of dessert or treat. However, fall rolled around and I realized I had a bunch of sunflower and pumpkin seeds in the freezer that needed to be used up, so it was the perfect time to make these tasty treats!
You really could use any nut or seed that you prefer. I have only made it with pumpkin seeds and sunflower seeds, but I imagine walnuts and/or pecans would be amazing! Depending on the thickness that you make the bars, they may end up being different textures. The thicker you make the bars, the more chewy they will be. If you spread the mixture out really thin, they end up being more like brittle, especially when chilled. I like to let these bars warm up to room temperature before serving. I think the flavors are much more pronounced, and you don’t have to worry about anyone breaking a tooth on a bar that is a tad too firm!
These bars would make great gifts, so if you’re making a goody basket for loved ones any time soon, this would be a great addition, as would my caramel glazed candied macadamia nuts.
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- I get all of my herbs and spices from Mountain Rose Herbs. I have tried so many other brands and have never found the quality, flavor, and aroma to be as good as the herbs I get from Mountain Rose.
Chewy Pumpkin Spice Candy Recipe
I have linked to the products from my affiliate partners that I personally use and recommend. If you purchase through one of these links, I may earn a small commission.
- 20 ounces of pumpkin seeds, sunflower seeds, or nuts of your choice (Soaked and dehydrated is best. If you use nuts, give them a rough chop first)
- 3/4 cup grass-fed ghee (Tin Star Foods is one of the best – use all coconut oil if you can’t tolerate ghee)
- 1/8 cup virgin coconut oil
- 1 cup honey
- 1/4 cup maple syrup
- 1 tbsp. pumpkin pie spice (or learn how to make your own here)
- 2 tsp. vanilla extract (or learn how to make your own) OR 1 tsp. vanilla bean powder (you can also find the powder on Mountain Rose Herbs)
- 1/2 tsp. sea salt, plus a tad more for sprinkling as the bars cool
1. In a large frying pan, combine the ghee, coconut oil, honey, maple syrup, salt, pumpkin pie spice, and vanilla over medium heat. Stir it while it heats up to keep everything mixed together.
2. When the mixture starts to bubble, add your seeds (or nuts). Please be careful not to splatter yourself. This glaze is H.O.T. (don’t ask me how I know). Stir the seeds around until coated and smooth them out in the pan so they are in an even layer.
3. Lower the heat to low or medium low (depending on your stove) and let the mixture continue to bubble, stirring occasionally. The sauce will continue to thicken and reduce, but be sure to watch it closely, as it can burn quickly.
4. Keep stirring until the sauce has thickened (approx. 8-10 minutes).
5. Remove the mixture from heat and let it cool for a few minutes.
6. Spread in a single layer on a silicone mat (if you have one). You can also use wax paper. I like to sprinkle a dash of sea salt over the brittle at this time.
7. Let cool on the counter for 15-20 minutes and then you can transfer to the fridge or freezer to continue the cooling process.
8. Break or cut into pieces and serve. Store in an airtight container in the fridge or freezer. Serve at room temperature.