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Description
Save the pumpkin seeds when carving your jack-o'- lantern to make glazed pumpkin seeds. Serve as a snack, sprinkle over salads or use to garnish pumpkin pie.
Ingredients
US|METRIC
10 SERVINGS
- 2 cups pumpkin seeds (fresh)
- 1/3 cup sugar
- 1 Tbsp. McCormick Pumpkin Pie Spice
- 1 egg white
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Directions
- Preheat oven to 250°F. Spread pumpkin seeds in single layer on greased foil-lined baking sheet. Bake 45 to 50 minutes or until pumpkin seeds are dry.
- Mix sugar and pumpkin pie spice in small bowl. Set aside. Beat egg white in large bowl until foamy. Add dried pumpkin seeds; toss to coat. Gradually add sugar mixture, tossing to coat evenly. Spread seeds in single layer on same baking sheet.
- Bake 1 hour, stirring seeds after 30 minutes. Cool slightly then break apart. Cool completely. Store in airtight container up to 2 weeks.
NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories170Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol |
| Sodium5mg0% |
| Potassium210mg6% |
| Protein8g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate10g3% |
| Dietary Fiber2g8% |
| Sugars7g |
| Vitamin A0% |
| Vitamin C2% |
| Calcium2% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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