Spicy Pumpkin Seeds
These seeds are packed with vitamins and minerals. Eat them by the handful!
| Parchment paper | 1¼ teaspoons sweet smoked paprika |
| Nonstick cooking spray | ¾ teaspoon cayenne pepper |
| 1 large egg white | Scant ¼ teaspoon ground cinnamon |
| 2⅓ tablespoons sugar | 2 cups shelled pumpkin seeds |
| 1¼ teaspoons sweet kosher salt |
Preparation
1. Heat the oven to 300°F. Line a baking sheet with parchment paper and coat with cooking spray.
2. Whisk egg white till very foamy. Add sugar, salt, paprika, cayenne and cinnamon; whisk well.
3. Stir in seeds to coat, then lift with a slotted spoon, allowing them to drain, and spread in a single layer on baking sheet.
4. Roast seeds, tossing several times with a spatula, until puffed and edged with brown, about 25 minutes.
5. Transfer baking sheet to a wire rack to cool.
6. Gently pry seeds from the sheet and break up any large clumps into smaller shards. Seeds will last 2 weeks in an airtight container.
Makes 8 2 oz. servings
Guideposts
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