- * Note: Other spices, like cumin, can be added, but the cayenne is important.
- Heat the oven to 375 degrees. Line 2 large, rimmed baking sheets with parchment paper.
- Combine the pumpkin seeds and the half egg white in a very large stainless steel bowl and toss to coat. Sprinkle the sugar, salt, paprika and 1/4 to 1/2 teaspoon cayenne over the seeds and toss until well and evenly coated. Divide the seeds between the 2 prepared sheets and spread out in an even layer.
- Bake the seeds 5 minutes. Remove the sheets from the oven and shake or stir the seeds to keep them from sticking or burning. Return them to the oven for 5 minutes, then stir or shake again. Repeat one or two more times, until the seeds are crunchy but not browned. They'll get crunchier after they've cooled. (They may clump a bit -- you can leave them that way or let them cool and then break them apart.) Remove from the oven and cool on racks.
- Serve as a snack with drinks, alone or mixed with fresh popcorn, or tossed into salads, green or otherwise. They also make a good garnish for fish. Serve warm or store indefinitely in airtight containers.
- This recipe yields 3 cups for 12 servings.
- Each serving: 204 calories; 599 mg. sodium; 0 cholesterol; 16 grams fat; 3 grams saturated fat; 10 grams carbohydrates; 9 grams protein; 1.39 grams fiber.
Notes:
Recipe from "Creole Flavors" by Kevin Graham (Artisan, 1996) |
