Last night we carved pumpkins. It’s a task I always dread at first but am happy we did in the end. It is nice now that the kids can carve their own pumpkins. While they carved, I cleaned up pumpkin seeds to try a new recipe. I wanted something different than the usual plain roasted seeds. I found this recipe for Sweet and Spicy seeds. Let me tell you they are spicy! Next year I will make the recipe again leaving out the “spicy” part so I can enjoy some sweet seeds. Everything is better with sugar!
Sweet & Spicy Pumpkin Seeds
*Recipe from Everyday with Rachael Ray magazine.
2 egg whites
1/2 cup sugar
1 teaspoon cayenne pepper
1 teaspoon cinnamon
1 teaspoon salt
2 cups fresh pumpkin seeds
Preheat oven to 375˚F. Line a baking sheet with parchment paper.
In a medium-sized bowl, whisk together egg whites, sugar, cayenne, cinnamon and salt. Add the pumpkin seeds and toss to coat.
Spread seeds in a single layer across the parchment-lined baking sheet and bake for about 15 minutes. Stir them up a bit and pop them back into the oven until golden in color, about 5 minutes more.
Taste and season with more salt if needed.
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