January 6, 2013

Candied Pepitas (Pumpkin Seeds)

I've had three pie pumpkins sitting on my kitchen floor ever since October.  Three pie pumpkins that my husband kept threatening to throw away.  Can you believe that?!  :)  They've graced my table along with indian corn and other gourds-now they've been roasted and put up in the freezer for future goodies!  As I was scooping out the dozens of seeds, I remembered the delicious pumpkin seeds my mom would roast when I was little.  They were always very salty and made a delicious snack to take to school.  I came across this recipe for candied seeds and thought they would be a great addition to granola, pumpkin pie, or muffins.  They're super simple to make and really yummy on their own!  

6 ounces or about 1 cup pumpkin seeds
6 tablespoons sugar
1 large egg white, beaten
pinch of salt, plus more for seasoning
pinch of cinnamon, nutmeg, allspice, or spice of choice

Preheat the oven to 350 degrees.  In a bowl, combine all the ingredients and stir well.  Line a large baking sheet with parchment paper.  Spread seed mixture on the baking sheet in a single layer.  Bake until seeds are golden, about 10 minutes.  (I doubled the recipe and had a very crowded sheet, so mine took longer-about 30 minutes.  I also mixed them around a bit every 10 minutes or so.)  Remove from oven and season with a pinch of salt, if desired.  Stir gently, leaving some clumps.  Transfer to a bowl and cool completely.  

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