For a salty, savory, crunchy boost, sprinkle this on roasted vegetables, soups, and hot cereal.
Recipe information
Total Time
30 minutes
Yield
makes about 1 cup (about 6 ) Servings
Ingredients
Nonstick vegetable oil spray
1
large egg white
1
teaspoon light agave syrup (nectar)
½
teaspoon garam masala or curry powder
½
teaspoon kosher salt
⅛
teaspoon cayenne pepper
¼
cup raw cashews, coarsely chopped
¼
cup shelled pumpkin seeds (pepitas)
¼
cup shelled sunflower seeds
Need to make a substitution?
Preparation
Step 1
Preheat oven to 300°. 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.
Step 2
DO AHEAD: Crunch can be made 5 days ahead. Store airtight at room temperature.
Nutrition Per Serving
Calories (kcal) 120 Fat (g) 9 Saturated Fat (g) 1.5 Cholesterol (mg) 0 Carbohydrates (g) 5 Dietary Fiber (g) 1 Total Sugars (g) 1 Protein (g) 5 Sodium (mg 200