Spicy Pumpkin Seeds
A zesty autumn snack
Nutrients in this spicy snack may reduce arthritis inflammation and lower cholesterol
Ingredients
Nonstick cooking spray
1 large egg white
2 tablespoons plus 1 teaspoon sugar
1¼ teaspoons kosher salt
1¼ teaspoons sweet smoked paprika
¾ teaspoon cayenne pepper
¼ teaspoon or less cinnamon
2 cups shelled raw pumpkin seeds
Preparation
1. Heat oven to 300°F. Line a baking sheet with parchment paper and coat with cooking spray.
2. Whisk egg white in a medium bowl until very foamy. Add sugar, salt, paprika, cayenne and cinnamon; whisk well. Stir in seeds to coat.
3. Lift them up with a slotted spoon, allowing them to drain, and spread in a single layer on baking sheet. Discard leftover liquid.
4. Roast seeds, tossing them several times until puffed and edged with brown, about 25 minutes.
5. Transfer the baking sheet to a wire rack to cool completely. Gently pry the seeds from the sheet and break up any large clumps into smaller shards. Seeds last two weeks in an airtight container.
Serves 8
Recipe reprinted with permission from The New Portuguese Table by David Leite, ©2009 by Clarkson Potter, a division of Random House, Inc.
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