The following recipe appeared in the Jan 2014 issue of Bon Appétit magazine, and I’ve been making it since.
I thought I would share it with you now because this is a great alternative to the too salty or too sweet, sometimes greasy, nuts we tend to find everywhere this time of the year.
This recipe is an easy-to-make mixture of seeds and nuts that you could indulge in throughout the year and not feel guilty about eating.
We hope you have a lovely and peaceful holiday with friends and family, whatever you are celebrating.
Spiced Pumpkin Seed And Cashew Crunch
- Nonstick olive oil spray
- 1 large egg white
- 1 teaspoon light agave syrup (nectar)
- ½ teaspoon garam masala
- ½ teaspoon kosher salt
- ⅛ teaspoon cayenne pepper
- ¼ cup raw cashews, coarsely chopped
- ¼ cup raw pumpkin seeds
- ¼ cup raw sunflower seeds
Preheat oven to 300°. Coat a rimmed baking sheet with nonstick spray. In a medium bowl mix egg white, agave, garam masala, salt, and cayenne. Pour mixture over the nuts and seeds, toss to coat.
Using a slotted spoon, transfer mixture to baking sheet, make sure to leave the excess egg drip back into bowl. Bake 20–25 minutes, carefully shake the tray a few times between cooking. Remove from oven and let cool on baking sheet.
You can make this 5 days ahead. Store airtight at room temperature.
Adapted from Sara Dickerman’s recipe
Makes about 1 cup