Instructions: * Note: Other spices, like cumin, can be added, but the cayenne is important.

Heat the oven to 375 degrees. Line 2 large, rimmed baking sheets with parchment paper.

Combine the pumpkin seeds and the half egg white in a very large stainless steel bowl and toss to coat. Sprinkle the sugar, salt, paprika and 1/4 to 1/2 teaspoon cayenne over the seeds and toss until well and evenly coated. Divide the seeds between the 2 prepared sheets and spread out in an even layer.

Bake the seeds 5 minutes. Remove the sheets from the oven and shake or stir the seeds to keep them from sticking or burning. Return them to the oven for 5 minutes, then stir or shake again. Repeat one or two more times, until the seeds are crunchy but not browned. Theyll get crunchier after theyve cooled. (They may clump a bit - you can leave them that way or let them cool and then break them apart.) Remove from the oven and cool on racks.

Serve as a snack with drinks, alone or mixed with fresh popcorn, or tossed into salads, green or otherwise. They also make a good garnish for fish. Serve warm or store indefinitely in airtight containers.

This recipe yields 3 cups for 12 servings.

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