Portuguese | Spicy Pumpkin Seeds
Updated on January 1, 2017
Use as part an assortment of appetizers or a snack. You can vary the spices to your liking.
Yield: 2 cups
nonstick cooking spray
1 large egg white
2 tablespoons plus 1 teaspoon sugar
1 1/4 teaspoons kosher salt
1 1/2 teaspoons Spanish sweet smoked paprika
1/4 teaspoon cayenne pepper
scant 1/4 teaspoon ground cinnamon
2 cups shelled raw pumpkin seeds
Heat the oven to 300°F. Line a baking sheet with a nonstick mat or parchment paper and coat with the cooking spray.
Whisk the egg white in a medium bowl until very foamy. Add the sugar, salt, paprika, cayenne, and cinnamon and whisk well. Stir in the seeds to coat, then lift them up with a slotted spoon, allowing them to drain, and spread in a single layer on the baking sheet. Discard any liquid left in the bowl.
Roast the seeds, tossing them several times with a spatula, until puffed and edged with brown, about 25 minutes. Transfer the baking sheet to a wire rack to cool completely.
Gently pry the seeds from the sheet and break up any large clumps into smaller shards. The seeds will last for 2 weeks in an airtight container.
(Ref. "Spicy Pumpkin Seeds" recipe, The New Portuguese Table cookbook, p. 34.)