Spicy Pumpkin Seeds

These seeds are full of vitamins and minerals. Eat them by the handful!

Posted in , Sep 12, 2011

Spicy Pumpkin Seeds

Stumped on what to offer when the kids ask for a tasty snack?

Problem solved! These spicy pumpkin seeds are zesty, crunchy and yummy enough to satisfy even the pickiest youngster, and they're healthy, too.


Parchment paper 1¼   teaspoons sweet smoked paprika
Nonstick cooking spray ¾     teaspoon cayenne pepper
1      large egg white Scant ¼ teaspoon ground cinnamon
2⅓   tablespoons sugar 2      cups shelled pumpkin seeds
1¼   teaspoons sweet kosher salt  


1. Heat the oven to 300°F. Line a baking sheet with parchment paper and coat with cooking spray.

2. Whisk egg white till very foamy. Add sugar, salt, paprika, cayenne and cinnamon; whisk well.

3. Stir in seeds to coat, then lift with a slotted spoon, allowing them to drain, and spread in a single layer on baking sheet.

4. Roast seeds, tossing several times with a spatula, until puffed and edged with brown, about 25 minutes.

5. Transfer baking sheet to a wire rack to cool.

6. Gently pry seeds from the sheet and break up any large clumps into smaller shards. Seeds will last 2 weeks in an airtight container. 

Makes 8 2 oz. servings

Nutritional Information:  Calories: 270; Fat, 21 g; Cholesterol, 0 mg; Sodium, 310 mg; Total Carbohydrates, 9g; Dietary Fiber, 2g; Sugars, 4g; Protein, 11g.


Reprinted from the book The New Portuguese Table by David Leite. Copyright © 2009 by David Leite. Photographs copyright © 2009 by Nuno Correia. Published by Clarkson Potter, a division of Random House, Inc.

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