Spiced Pumpkin Seed and Cashew Crunch

Ingredients for Spiced Pumpkin Seed and Cashew Crunch

• Nonstick vegetable oil spray

• 1 large egg white

• 1 teaspoon light agave syrup (nectar)

• 1/2 teaspoons garam masala or curry powder

• 1/2 teaspoons kosher salt

• 1/8 teaspoons cayenne pepper

• 60ml raw cashews, coarsely chopped

• 35g shelled pumpkin seeds (pepitas)

• 35g shelled sunflower seeds

How to make Spiced Pumpkin Seed and Cashew Crunch

Preheat oven to 149°C. 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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.