Spiced Pumpkin Seed and Cashew Crunch
['Nonstick vegetable oil spray', '1 large egg white', '1 teaspoon light agave syrup (nectar)', '1/2 teaspoon garam masala or curry powder', '1/2 teaspoon kosher salt', '1/8 teaspoon cayenne pepper', '1/4 cup raw cashews, coarsely chopped', '1/4 cup shelled pumpkin seeds (pepitas)', '1/4 cup shelled sunflower seeds']
Preheat oven to 300°F. 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.
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.