Makes 2 cups
Originally aired October 23, 2009
- 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 375F. 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.