Pumpkin seeds are a meaty seed. Large and puffy, almost like a bean, they provide a chewy contrast to a snappier nut, making these roasted seeds perfect for a nut mix. This recipe is super and can be done while carving up your Halloween Jack-O-Lantern. It’s a big fall mess. You’ll love it.Print
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.
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.