Roasted Spiced Pumpkin Seeds

I originally made this recipe here. I have to say, I really dug those nuts. So easy, and you can make your own mix of nuts, you don’t even have to use the ones I recommend. Although you should. You should do everything I tell you to do.

For example, you should totally alter this recipe to include pumpkin seeds. Pumpkin seeds are a meaty seed. Large and puffy, almost like a bean, they provide a chewy contrast to the snappier nut. I hear opposites attract…

Now, you could buy some pumpkin seeds. OR you could get enthusiastic, break out a large, sharp knife and serving spoon and a pumpkin of your choosing and harvest the seeds yourself. Do this while you are carving up your Halloween Jack-O-Lantern. It’s fun. It’s a mess. You’ll love it.

What You Need:

3 Tbsp sugar

1 tsp paprika

1 tsp ground cinnamon

Pinch of ground cloves

3/4 tsp salt

1 large egg white

Mixture of unsalted nuts. I used: pecans, cashews and almonds. You can use whatever you like, just make sure you have about 2 cups worth.

What To Do:

Preheat the oven to 350 degrees. Lightly oil a 4-sided sheet pan. Whisk together the sugar, spices and salt in a small bowl. Whisk the egg white in a medium bowl until frothy, then stir in the nuts. Add the spice mixture and toss to coat evenly.

Spread the nut mixture on the sheet pan in one layer. Bake, stirring once or twice until dry and toasted, about 20 – 25 minutes. Loosen nuts from the pan and cool completely.

You can even make this one ahead and store in an air-tight container at room temperature for up to a week.

* Recipe adapted from Gourmet Magazine.