Spiced Pumpkin Seed and Cashew Crunch
A crunchy, savory snack mix featuring cashews, pumpkin seeds, and sunflower seeds coated in an aromatic blend of garam masala and cayenne pepper. Perfect for snacking or as a salad topper.
4 servings
25 min
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Ingredients
- •1 spray Nonstick vegetable oil spray
- •1 large egg white
- •1 teaspoon light agave syrup (nectar)
- •½ teaspoon garam masala or curry powder
- •½ teaspoon kosher salt
- •⅛ teaspoon cayenne pepper
- •¼ cup raw cashews
- •¼ cup shelled pumpkin seeds
- •¼ cup shelled sunflower seeds
Cooking Instructions
- 1.
Preheat oven to 300°F. Coat a rimmed baking sheet with nonstick spray. Whisk egg white, agave, garam masala, salt, and cayenne in a medium bowl. Add nuts and seeds and toss to coat. Using a slotted spoon, transfer mixture to baking sheet, letting excess egg drip back into bowl. Bake, tossing once, until mixture is golden brown, 20-25 minutes. Let cool on baking sheet.
25 min
- 2.
DO AHEAD: Crunch can be made 5 days ahead. Store airtight at room temperature.
