Pie-Spiced Pumpkin and Sunflower Seeds
Erin Kunkel
The warm spices of holiday pies are mixed with seeds and a touch of salt for a sweet and savory snack to eat by the handful. It can be shared with any trick-or-treaters on the Halloween trail, since it won't set off peanut allergies.
How to Make It
Step 1
1
Preheat oven to 300°. Lightly oil a rimmed baking sheet.
Step 2
2
In a bowl, mix sugar, salt, and spices. Whisk in egg white and 2 tsp. oil. Stir in pumpkin and sunflower seeds.
Step 3
3
Spread seeds in a thin single layer on baking sheet. Bake, stirring occasionally, until they begin to smell toasty and taste cooked, 15 to 20 minutes. Let cool on sheet until crisp, stirring occasionally so they don't stick.
Make ahead: Up to 1 week, airtight at room temperature.
Ingredients
1/4 cup sugar
1 teaspoon kosher salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon allspice
1/8 teaspoon cloves
1 large egg white
About 2 tsp. vegetable oil
1 cup raw hulled pumpkin seeds (pepitas)
1 cup raw hulled sunflower seeds
Directions
Step 1
1
Preheat oven to 300°. Lightly oil a rimmed baking sheet.
Step 2
2
In a bowl, mix sugar, salt, and spices. Whisk in egg white and 2 tsp. oil. Stir in pumpkin and sunflower seeds.
Step 3
3
Spread seeds in a thin single layer on baking sheet. Bake, stirring occasionally, until they begin to smell toasty and taste cooked, 15 to 20 minutes. Let cool on sheet until crisp, stirring occasionally so they don't stick.
Make ahead: Up to 1 week, airtight at room temperature.
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