Joy the Baker

Spicy Roasted Pumpkin and Sunflower Seeds

October 1, 2010


I think people expect me to have, um… food… for them when they drop by my house.  Weird.

Don’t they know I eat popcorn for dinner?


I’m learning.

I’m learning that I need to have at least a few staple items on hand for unexpected house guests:  a jar of these spiced nuts, a cold bottle of vodka, fresh oranges and an old school juicer.

What a hostess I’m shaping up to be.  Dang.


Nuts and spices need a little glue to be friends.

Egg whites.  Winner.


These nuts bake up smokey and spicy with a hint of sweetness and lots of crunch.  They’re pretty and satisfying.

And!  Sealed in a glass jar with a bow, these nuts make a pretty great hostess gift… just sayin’.


Spicy Roasted Pumpkin and Sunflower Seeds

Print this Recipe!

1 cup raw pumpkin seeds

1 cup raw sunflower seeds

3 Tablespoons brown sugar

1 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon cinnamon

pinch of ground cloves

1/2 teaspoon cayenne pepper

3/4 teaspoon salt, plus more to taste after baking

3/4 teaspoon dried chili flakes

1 large egg white

plus generous pinches of each of these spices to sprinkle over the top of the nuts just before they go in the oven.

Place a rack in the center of the oven and preheat oven to 350 degrees F.  Lightly grease a cookie sheet and set aside.

Mix together salt, sugar and spices.  Set aside.

Whip egg white in a medium bowl until loose and frothy.  Add the raw nuts and toss to coat.  Add the mixed spices.  Toss to coat as evenly as possible.

Spread seasoned nuts in a single layer across the greased cookie sheet.  Sprinkle nuts with a bit more seasoning.  A generous pinch of each.  You can totally eyeball it.

Place nuts in the oven and let bake for 7 minutes.  Remove nuts from the oven to toss and flip.  Return to the oven for another five minutes.  Toss and flip them again and then bake for another 3 minutes.  Nuts should be nicely browned.  Carefully taste the nuts and add more salt to taste. Cool nuts completely before serving.  Store in an airtight container for a week.

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