Spiced Seed Sprinkle
Christopher Testani
An egg white is the secret ingredient that helps this savory granola form crunchy clusters. Use these spiced seeds to top our Grilled Brined Vegetables.
Recipe information
Yield
Makes about ½ cup
Ingredients
Nonstick vegetable oil spray
1
large egg white
⅓
cup raw pumpkin seeds
2
tablespoons black sesame seeds
4
teaspoons sugar
¾
teaspoon kosher salt
½
teaspoon cayenne pepper
¼
teaspoon ground cardamom
Preparation
Step 1
Preheat oven to 300°. Lightly coat a rimmed baking sheet with nonstick spray. Lightly beat egg white in a small bowl until frothy. Add pumpkin seeds, sesame seeds, sugar, salt, cayenne, and cardamom and stir to coat.
Step 2
Spread out seed mixture on prepared baking sheet and bake, stirring every 5 minutes or so, until pumpkin seeds are toasted and mixture is dry, 18–22 minutes. Let cool.
Step 3
Do Ahead: Sprinkle can be made 1 week ahead. Store airtight at room temperature.
Nutrition Per Serving
For 4 servings (.125 Tbsp. each): Calories (kcal) 140 Fat (g) 11 Saturated Fat (g) 1.5 Cholesterol (mg) 0 Carbohydrates (g) 7 Dietary Fiber (g) 1 Total Sugars (g) 4 Protein (g) 5 Sodium (mg) 380