Oct
26
Don’t throw out those pumpkin seeds!
The are delicious, and good for you. And the smell of them roasting is what fall is all about!
Sweet and spicy pumpkin seeds
Whisk one egg white in a large bowl until foamy. Add 1/3 cup brown sugar, 1/2 teaspoon salt, 1/2 teaspoon cayenne pepper and mix until combined. Add two cups pumpkin seeds and toss until the seeds are coated. Tip the contents of the bowl onto a sheet pan lined with parchment paper. Roast in the oven at 325 F for 30-45 minutes, gently mixing and breaking up the seeds every 10 minutes or so.
