by Marija Petrovic | 19/02/2014 00:31
Makes about 1 cup (about 6 servings)
For a salty, savory, crunchy boost, sprinkle this on roasted vegetables, soups, and hot cereal.
Nonstick vegetable oil spray
1 large egg white
1 teaspoon light agave syrup (nectar)
1/2 teaspoon garam masala or curry powder
1/2 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1/4 cup raw cashews, coarsely chopped
1/4 cup shelled pumpkin seeds (pepitas)
1/4 cup shelled sunflower seeds
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.
DO AHEAD: Crunch can be made 5 days ahead. Store airtight at room temperature.
Per serving: 120 calories, 9 g fat, 1 g fiber
Source URL: http://recipesden.com/spiced-pumpkin-seed-and-cashew-crunch/
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