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Did you know that pumpkin seeds are for eating? It's true, I promise.
Pumpkin seeds are a meaty seed. Large and puffy, almost like a bean and they provide a chewy contrast to the snappier cashew nuts I included in this recipe. And with the added salt from a sprinkling of roasted sunflower seeds, I also promise that this recipe for roasted and spiced pumpkin seeds will make you happier than a smiling Jack-O-Lantern.
Now, you could buy some pumpkin seeds. OR you could get enthusiastic, break out a large, sharp knife and serving spoon and a pumpkin of your choosing and harvest the seeds yourself. Do this while you are carving up your Halloween Jack-O-Lantern. It's fun. It's a mess. You'll love it.
Shameless plug: you should go get this pumpkin of your choosing at Fresh and Fancy Farms, where I hear that the pumpkins are abundant and ripe for the picking. Also I painted the barn sign there, so you should check that out, too.
What You Need:
3 Tbsp sugar 1 tsp paprika 1 tsp ground cinnamon Pinch of ground cloves 3/4 tsp salt 1/4 teaspoon cayenne pepper 1 large egg white 1 cup unsalted cashews 1 cup pumpkin seeds (not roasted) 1 cup roasted salted sunflower seeds (to be mixed in later)
OPTIONAL HERBS! If you would like to get a touch "crazy" you can sprinkle some fresh herbs over the nuts while they are roasting. Sage would work nicely here as well as tarragon. Go for it!
What To Do:
Preheat the oven to 350 degrees. Lightly oil a 4-sided sheet pan. Whisk together the sugar, spices and salt in a small bowl. Whisk the egg white in a medium bowl until frothy, then stir in the nuts. Add the spice mixture and toss to coat evenly.
Spread the nut mixture on the sheet pan in one layer. Bake, stirring once or twice until dry and toasted, about 20 - 25 minutes. Loosen nuts from the pan and cool completely.
Add in your salted sunflower seeds and mix well!
You can even make this one ahead and store in an air-tight container at room temperature for up to a week.
* Recipe adapted from Gourmet Magazine.