Spicy Roasted Pumpkin And Sunflower Seeds

• 1 cup raw pumpkin seeds
• 1 cup raw sunflower seeds
• 3 Tablespoons brown sugar
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon cinnamon
• pinch of ground cloves
• 1/2 teaspoon cayenne pepper
• 3/4 teaspoon salt, plus more to taste after baking
• 3/4 teaspoon dried chili flakes
• 1 large egg white
• plus generous pinches of each of these spices to sprinkle over the top of the nuts just before they go in the oven.

1. Place a rack in the center of the oven and preheat oven to 350 degrees F. Lightly grease a cookie sheet and set aside.
2. Mix together salt, sugar and spices. Set aside.
3. Whip egg white in a medium bowl until loose and frothy. Add the raw nuts and toss to coat. Add the mixed spices. Toss to coat as evenly as possible.
4. Spread seasoned nuts in a single layer across the greased cookie sheet. Sprinkle nuts with a bit more seasoning. A generous pinch of each. You can totally eyeball it.
5. Place nuts in the oven and let bake for 7 minutes. Remove nuts from the oven to toss and flip. Return to the oven for another five minutes. Toss and flip them again and then bake for another 3 minutes. Nuts should be nicely browned. Carefully taste the nuts and add more salt to taste. Cool nuts completely before serving. Store in an airtight container for a week.

pumpkin seeds, sunflower seeds, brown sugar, chili powder, ground cumin, cinnamon, ground cloves, cayenne pepper, salt, dried chili flakes, egg white, generous

Taken from www.epicurious.com/recipes/member/views/spicy-roasted-pumpkin-and-sunflower-seeds-50101123 (may not work)