Spiced Pumpkin Seed and Cashew CrunchMichael Graydon + Nikole Herriott
For a salty, savory, crunchy boost, sprinkle this on roasted vegetables, soups, and hot cereal.
Recipe information
Total Time
30 minutes
Yield
Makes about 1 cup (about 6 servings)
Ingredients
Nonstick vegetable oil spray
1 large egg white
1 teaspoon light agave syrup (nectar)
1/2 teaspoon garam masala or curry powder
1/2 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1/4 cup raw cashews, coarsely chopped
1/4 cup shelled pumpkin seeds (pepitas)
1/4 cup shelled sunflower seeds
Preparation
Step 1
Preheat oven to 300°F. Coat a rimmed baking sheet with nonstick spray. Whisk egg white, agave, garam masala, salt, and cayenne in a medium bowl. Add nuts and seeds and toss to coat. Using a slotted spoon, transfer mixture to baking sheet, letting excess egg drip back into bowl. Bake, tossing once, until mixture is golden brown, 20–25 minutes. Let cool on baking sheet.
Step 2
DO AHEAD: Crunch can be made 5 days ahead. Store airtight at room temperature.
Nutrition Per Serving
Per serving: 120 calories
9 g fat
1 g fiber
#### Nutritional analysis provided by Bon Appétit
Recipe notes
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