These seeds are full of vitamins and minerals. Eat them by the handful!
- Posted on Sep 12, 2011
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.
In 2001, I was diagnosed with breast cancer. I wasn’t a good candidate for chemo. I took tamoxifen instead and gave my trouble to God—just as Dr. Peale suggested in his book, "Thought Conditioners". Since then I’ve remained cancer free. -Guideposts Magazine reader
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.