The Swarm (Candied Pumpkin Seeds)
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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.
Servings: 2 cups (500 mL)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL): about | - |
| cal | 79 |
| pro | 3 g |
| total fat | 6 g |
| sat. fat | 1 g |
| carb | 5 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 42 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 14% |
| vit A | 1% |
| folate | 4% |
Suggested Recipes
-
1 egg white
1/3 cup (75 mL) granulated sugar
1 tbsp (15 mL) chili powder
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) each salt and cayenne pepper
2 cups (500 mL) raw pepitas (green hulled pumpkin_seeds)
Preparation:
Line 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.)
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.)
Source
Canadian Living Magazine: November 2006
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