Every year my friends throw a party in October called Pumpkin Fest (you know it's a big shindig when your party has an official title). It seems only right to me to bring something pumpkiny (I'm kind of literal that way). So this year I made these pepitas (hulled pumpkin seeds). The title of the recipe pretty much sums it up - they're a little sweet and a little spicy. It's probably too late for me to wrangle you an invite to Pumpkin Fest, so you should probably make your own batch for Halloween or your annual It's the Great Pumpkin, Charlie Brown viewing party.
SUGAR AND SPICE PEPITAS
Makes 2 cups
1 large egg white
2 cups shelled pepitas
1/3 cup sugar
1 tablespoon chili powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper, or to taste
1. Preheat oven to 350° F. Line a baking sheet with parchment paper (or grease very lightly with oil or nonstick spray).
2. In a medium bowl, whisk the egg white until frothy. Mix in the remaining ingredients.
3. Spread pepitas in single layer on prepared baking sheet. Bake until pepitas are golden and dry, stirring occasionally, about 20 minutes. Remove from oven. Separate using a fork while still warm. Cool.
barely adapted from Bon Appétit, October 1999
|separating the egg white from yolk|
|adding the sugar and spices|
I mixed the sugar and spices first so they
would all be evenly distributed on the pepitas.
|pepitas (hulled pumpkin seeds)|
|mixed, close up|
|spread out on the sheet pan|
I do think I may have let mine go a few minutes longer
than necessary, but as long as they're not burnt, you're okay.
|sugar and spice pepitas (up close)|