SPICED PUMPKIN SEED AND CASHEW CRUNCH
TOTAL TIME: 30 MINUTES (5 MINUTES ACTIVE)
MAKES ABOUT 1 CUP (1 TO 2 TABLESPOONS PER SERVING)
For a salty, savory, crunchy boost, sprinkle this on roasted vegetables, soups, and hot cereal. Garam masala, the peppery northern Indian spice blend, is available at many groceries, as well as health food and Asian specialty stores.
• Nonstick vegetable oil spray
• 1 large egg white
• 1 teaspoon light agave syrup
• ½ teaspoon garam masala or curry powder
• ½ teaspoon kosher salt
• ⅛ teaspoon ground cayenne pepper
• ¼ cup coarsely chopped raw cashews
• ¼ cup shelled pepitas (pumpkin seeds)
• ¼ cup shelled sunflower seeds
Preheat the oven to 300˚F. Coat a rimmed baking sheet with nonstick spray. Whisk together the egg white, agave syrup, garam masala, salt, and cayenne in a medium bowl. Add the nuts and seeds and toss to coat. Using a slotted spoon, transfer the mixture to a baking sheet, letting the excess egg drip back into the bowl.
Bake, tossing once, until the mixture is golden brown, 20 to 25 minutes. Let it cool on the baking sheet.
Do ahead: The crunch can be made up to 10 days ahead. Store airtight at room temperature.