Spicy Pumpkin Seeds

These seeds are packed with vitamins and minerals. Eat them by the handful!

By David Leite

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

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