Sugar and Spice Pepitas
photo by GaylaJ
- Ready In:
- 20mins
- Ingredients:
- 8
- Yields:
-
2 cups
- Serves:
- 8
ingredients
- 2 cups pepitas (green hulled pumpkin seeds)
- 1⁄3 cup sugar
- 1 large egg white, beaten until frothy
- 1 tablespoon chili powder
- 1 teaspoon cinnamon
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground cumin
- 1⁄4 - 1⁄2 teaspoon cayenne pepper
directions
- Preheat oven to 350°F and spray baking sheet with nonstick spray (or line with parchment paper or nonstick foil).
- Mix all ingredients and spread in single layer on baking sheet.
- Bake until pepitas are golden and dry, stirring occasionally, about 15 minutes (I baked for around 20 minutes, stirring about every 5).
- Remove from oven and separate pepitas with fork while still warm; cool completely.
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Reviews
-
I like to make treats for my co-workers at Christmas time and made these for my co-worker with celiac. They are delicious and could not be much easier to make! I did leave out the cumin and could have used a bit more cayenne but I was afraid of overpowering them with heat (my cayenne is pretty fresh so I used the smaller amount; next time will use the larger amount). Thanks for the recipe!
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Awesome! For the past few years, I have been using the same pepita/pumpkin seed recipe (pumpkin pie seeds), but this year I wanted to shake it up a bit. This was perfect. I served it a football party for which I had prepared a pumpkin-themed menu. These were completely gone -- people couldn't stay away from them! Thanks for a keeper - I'll definitely be alternating this one with my usual recipe from now on!
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