For both of my pregnancies I’ve liked salty and spicy things. One of my favorite things during my first pregnancy was horseradish. Oh thank you, Trader Joe’s, for your horseradish hummus!
AND, I’m already a BIG eater and even more so while pregnant so am always on the lookout for healthy and filling foods. Plus, pumpkin seeds are a great source of protein and healthy fats as well as packed with fiber, vitamins, minerals, and numerous health promoting antioxidants.
So, when I came across this recipe and noticed “SPICY” in the title I ran straight to the kitchen to make them right away. **They truly do have a kick. Not overpowering…just perfection.**
Sweet & Spicy Roasted Pumpkin Seeds
- 1 large egg white
- 2 1/3 TBS sugar
- 1 ¼ tsp. salt
- 1 ¼ tsp. sweet smoked paprika
- ¾ tsp. cayenne pepper
- Scant ¼ tsp. ground cinnamon
- 2 c. shelled raw pumpkin seeds
Heat oven to 300 degrees F. Line a baking sheet with parchment paper.
Whisk the egg white until foamy. Add the sugar, salt, paprika, cayenne, and cinnamon. Mix well.
Stir in the seeds until well coated. Spread on the baking sheet and bake for 25 minutes, stirring every 5 minutes.
Store in an airtight container. Will last up to 2 weeks…mine lasted up to 3 hours!