Spicy Pumpkin Seeds

1. 1

   Heat oven to 300F Line a baking sheet with parchment paper and coat with a fine layer of cooking spray.

2. 2

   Whisk egg white until very foamy.

3. 3

   Add sugar, salt, paprika, cayenne and cinnamon; whisk well.

4. 4

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

5. 5

   Discard any liquid left in the bowl.

6. 6

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

7. 7

   Transfer baking sheet to wire rack to cool.

8. 8

   Gently pry seeds from the sheet and break up any large clumps into smaller shards.

9. 9

   Seeds will last two weeks in an airtight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.