Prep Time
45 min
Yields
2 servings
A sweet and spicy fall snack.
Yields 2 cups.
ADVERTISEMENT
ingredients
Nonstick cooking spray, for spraying the parchment
½
cup lightly packed light brown sugar
1 ½
tsp ground cinnamon
½
tsp ground allspice
½
tsp ground cumin
1
pinch cayenne pepper
1
large egg white
2
cups salted pumpkin seeds
ADVERTISEMENT
directions
Step 1
Preheat the oven to 300ºF. Line a baking sheet with parchment paper and spray with nonstick cooking spray.
Step 2
In a small bowl, combine the sugar, cinnamon, allspice, cumin and cayenne. In a large bowl, beat the egg white until frothy. Stir in the pumpkin seeds, then add the sugar mixture and toss until the seeds are completely coated.
Step 3
Spread the seeds out on the prepared baking sheet. Bake until crispy, 20 to 25 minutes. Let cool completely. Store in an airtight container.