Oct 21, 2010

Spicy Roasted Pumpkin and Sunflower Seeds

I got this recipe from Joy the Baker. They are kind of a sweet-spicy, my boys love them!

1 cup raw pumpkin seeds
1 cup raw sunflower seeds
3 Tablespoons brown sugar
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon cinnamon
pinch of ground cloves
1/2 teaspoon cayenne pepper
3/4 teaspoon salt, plus more to taste after baking
3/4 teaspoon dried chili flakes
1 large egg white

Place a rack in the center of the oven and preheat oven to 350 degrees F.  Lightly grease a cookie sheet and set aside.
Mix together salt, sugar and spices.  Set aside. Reserve 1-2 T of the spice mix to sprinkle over the top before you bake the seeds.
Whip egg white in a medium bowl until loose and frothy.  Add the raw nuts and toss to coat.  Add the mixed spices.  Toss to coat as evenly as possible.
Spread seasoned nuts in a single layer across the greased cookie sheet.  Sprinkle nuts with a bit more seasoning.  A generous pinch of each.  You can totally eyeball it.
Place nuts in the oven and let bake for 7 minutes.  Remove nuts from the oven to toss and flip.  Return to the oven for another five minutes.  Toss and flip them again and then bake for another 3 minutes.  Nuts should be nicely browned.  Carefully taste the nuts and add more salt to taste. Cool nuts completely before serving.  Store in an airtight container for a week.