Since Josh is allergic to nuts, we eat a lot of seeds. They are in our favorite granola, I use them in salads, and we eat sunflower seed butter. It works out well because I really love both pumpkin and sunflower seeds.
When I was thinking about what I wanted as a snack on our meal plan this week, I knew I wanted something a little different and not so sweet. Also, I just didn’t want to have to do as much so I could go lay out in the park. Honesty.
Luckily, Joy the Baker came through for me! I didn’t even have to adjust her recipe and sub in seeds in place of nuts.
These seeds are so crispy, crunchy, slightly sweet, salty, and SPICY. Seriously, if you don’t love some heat, just leave out the cayenne and maybe even cut back on the chili powder (if you use a spicy one. Mine was chipotle. Oops) because these pack a punch. A punch that I just keep going back to again and again.
It’s all the joy of pumpkin seeds from pumpkin carving, without the crazy mess.
Spicy Roasted Nuts (recipe straight from Joy the Baker)
- 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
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.
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.