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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 chewier 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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Chewy Pumpkin Spice Candy Recipe | deliciousobsessions.com

Chewy Pumpkin Spice Candy

These chewy pumpkin spice candies are delicious and addicting. These bars would also make great gifts, so if you’re making a goody basket for loved ones any time soon, this would be a great addition.



    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 the 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 it 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.


Learn how to make your own pumpkin pie spice here.

Learn how to make your own vanilla extract here.

Soaked and dehydrated nuts are best. If you use nuts, give them a rough chop first.


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