Instructions: Preheat oven to 350 degrees.

Beat the egg white with a whisk until soft and foamy. Add the rest of the ingredients and toss well. Spread out on a parchment lined baking tray, in an even layer.

Bake for 13 to 15 minutes until the pumpkin seeds pop. Let cool completely and store in a covered container.

This recipe yields 2 cups.

Comments: You dont have to use the cayenne with these sweetened pumpkin seeds. It just happens to be one of my personal preferences.

Yield: 2 cups

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