Believe it or not, this candy is actually good for you! Packed with raw, unsalted, shelled pumpkin seeds (pepitas) dried fruit, and Kashi (puffed whole grain cereal), it is a good source of vitamin E, protein, and fiber. Brown rice syrup provides the “glue” that hold the candy together and adds a hint of sweetness.

  • kashicandy2 cups raw, shelled, unsalted pumpkin seeds
  • 2 cups plain Kashi cereal
  • 1/2 cup raisins
  • 1/2 cup dried cranberries
  • 2/3 cup brown rice syrup
  • Mini-muffin size paper baking cups or tins

In a large non-stick frying pan over medium heat, toast the pumpkin seeds about 2 minutes or until they begin making popping sounds and swell up. Stir frequently. Do not burn! Add the Kashi and continue stirring until mixture smells toasty, about 2 minutes. Add raisins and cranberries, stir to combine. Drizzle the brown rice syrup over everything. Stir immediately and continuously until everything is sticky. Lower heat, but do not remove frying pan from heat. The mixture must remain hot while being scooped into paper baking cups to form candy balls.

Place 3 dozen mini-size baking cups into mini-muffin baking pans (alternatively, you can oil the mini-muffin baking pan and place the Kashi candy directly into them). Using 2 spoons, scoop at least 1 Tbsp. mixture (about the size of a small walnut) into each baking cup. Work quickly so candy doesn’t cool and harden too soon. Try to avoid touching mixture with your fingers, as it is very hot and sticky. Refrigerate for about five minutes, or until cool. You can then eat the Kashi candy! Store in the refrigerator to retain crunchiness and keep the ants away!


Experiment with different types of dried fruits such as chopped apricots, date pieces, and golden raisins. If you can’t find Kashi, use any type of puffed cereal. For larger candies, scoop into cupcake-size paper baking cups.