This snack is so addictive you may want to double the recipe for a crowd. The raw pumpkin seeds (pepitas) crisp up as they cool so don't be concerned if they seem soft when you pull them from the oven.
- Portion size 500 servings
- Credits : Canadian Living Magazine: November 2006
MethodLine 2 rimmed baking sheets with parchment paper or grease; set aside.
In bowl, beat egg white until soft peaks form, about 1 minute; beat in sugar, chili powder, cinnamon, salt and cayenne. Fold in pepitas to coat; spread evenly on prepared pans.
Bake in top and bottom thirds of 350°F (180°C) oven, stirring once and rotating and switching pans halfway through, until puffed and slightly darkened, about 20 minutes. Let cool on pan on rack; break up clumps. (Make-ahead: Store in airtight container for up to 2 days.)
Nutritional facts Per 1 tbsp (15 mL): about
- Sodium 42 mg
- Protein 3 g
- Calories 79.0
- Total fat 6 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 5 g
- Iron 14.0
- Folate 4.0
- Calcium 1.0
- Vitamin A 1.0