Ingredients

 
  • 1∕2 CUP LIGHTLY PACKED LIGHT BROWN SUGAR
  • 11∕2 TEASPOONS GROUND CINNAMON
  • 1∕2 TEASPOON GROUND ALLSPICE
  • 1∕2 TEASPOON GROUND CUMIN
  • 1∕2 TEASPOON KOSHER SALT
  • PINCH OF CAYENNE PEPPER
  • 2 LARGE EGG WHITES
  • 1 TABLESPOON WATER
  • 2 CUPS RAW PEPITAS (SHELLED PUMPKIN SEEDS)
  • 2 CUPS SHELLED PECAN HALVES
  • 1∕2 CUP LIGHTLY PACKED LIGHT BROWN SUGAR
  • 11∕2 TEASPOONS GROUND CINNAMON
  • 1∕2 TEASPOON GROUND ALLSPICE
  • 1∕2 TEASPOON GROUND CUMIN
  • 1∕2 TEASPOON KOSHER SALT
  • PINCH OF CAYENNE PEPPER
  • 2 LARGE EGG WHITES
  • 1 TABLESPOON WATER
  • 2 CUPS RAW PEPITAS (SHELLED PUMPKIN SEEDS)
  • 2 CUPS SHELLED PECAN HALVES
 

Time:

PREP TIME: 7 MINUTES INACTIVE PREP TIME: 30 MINUTES TO COOL COOK TIME: 25 TO 30 MINUTES

 

Serves: 4

Spiced Pepitas and Pecans

pepitas_and_pecans-large

Preheat the oven to 300°F. Line a baking sheet with parchment paper.

In a small bowl, combine sugar, cinnamon, allspice, cumin, salt, and cayenne. Set aside. In a large bowl, beat the egg whites and water until frothy. Stir in the pepitas and pecans, then add sugar mixture. Toss until nuts are completely coated.

Evenly spread nuts on the prepared baking sheet. Bake 20 to 25 minutes, until crispy. Let cool completely. Store in an airtight container.