Martha Stewart Living, November 2006
- 6 ounces (about 1 cup) pepitas, crumbled
- 6 tablespoons sugar
- 1 large egg white, beaten
- Pinch of coarse salt, plus more for seasoning
- Pinch of ground allspice
- Pinch of cayenne pepper
- Preheat oven to 350 degrees. Stir together all ingredients in a bowl. Spread mixture in a single layer on a baking sheet lined with parchment. Bake until pepitas are golden and slightly puffed, about 10 minutes. Season with salt. Stir gently, leaving some clumps. Transfer to a bowl; let cool completely.
Pepitas can be stored in an airtight container up to 3 days.
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