Spiced Pumpkin Seed and Cashew Crunch

Pumpkin Seed and Cashew Crunch

Pumpkin Seed and Cashew Crunch

Everyone loves a party, right?  Especially in the bleak winter months of January and February when we all need a lift!  Well, when I heard that Angie over at The Novice Gardener was hosting a Friday night blog party called Fiesta Friday, I thought it would be fun to hang out with a bunch of like-minded bloggers and mix and mingle a bit. So, like I normally do when I’m going to a pot-luck, I hit my back issues of Bon Appétit magazine to search for some inspiration for my contribution.  When I saw this recipe I knew what I was bringing!  It’s perfect for a party and I could make a double batch as afternoon snacks for my husband and I. This is an awesome recipe! Let me tell you, we have been nibbling away at the bowl since yesterday and you guys are lucky that there is still enough left for me to bring to the party!!  My husband declared that it should become a staple in our house!  That’s a might fine endorsement, don’t you think?  The recipe is really versatile.  The spice here is savory, but you could make it sweet by using cinnamon, cloves and allspice instead of curry and cayenne pepper. The possibilities are endless really. The recipe comes from the January 2014 issue of Bon Appétit and I have tweaked it and played with the quantities of the ingredients to my taste.  So, grab a handful quickly, the bowl won’t last long!

Spiced Pumpkin Seed and Cashew Crunch

Spiced Pumpkin Seed and Cashew Crunch

Ingredients:

½ cup shelled pumpkin seeds (raw and unsalted)

½ cup shelled sunflower seeds (raw and unsalted)

1 cup unsalted, roasted cashews

2 egg whites

3 teaspoons agave syrup

1 teaspoon fine sea salt

¼ teaspoon cayenne pepper

2 teaspoons curry powder

Method:

Preheat oven to 300°.

Line a baking sheet with parchment paper.

Whisk egg whites, agave syrup, salt, cayenne and curry powder together in a medium bowl.

Add nuts and seeds and toss to coat.

Use a slotted spoon to transfer the mixture to the lined baking sheet, letting the excess egg white drip back into the bowl.

Spiced Pumpkin Seed and Cashew Crunch

Spiced Pumpkin Seed and Cashew Crunch

Bake, tossing once until the mixture is golden brown, about 25 to 30 minutes.

Let cool on the baking sheet

Can be made 5 days ahead and stored in an airtight container at room temperature. But once your family knows what is in that airtight container, it’s not going to last that long!

Enjoy with a frosty glass of beer, or an icy cold glass of Pinot Gris.  I guess this party is BYOB, isn’t it?  I’ll bring some wine!

Spiced Pumpkin Seed and Cashew Crunch

Spiced Pumpkin Seed and Cashew Crunch

53 Responses to “Spiced Pumpkin Seed and Cashew Crunch”

  1. The Novice Gardener

    I love it, Chef J! I happen to have raw cashews at home, and have been looking for a recipe. I can always roast them first myself, then follow the rest of the steps here. Thank you for sharing this @ Fiesta Friday! XOXO

    Reply
    • chefjulianna

      You’re so welcome! I hope the rest of the guests enjoy it too! Thanks so much for hosting this festive event. Have a wonderful weekend!

      Reply
  2. cookingwithauntjuju.com

    I love snack mixes like this – yours is different and just looks yummy. Cashews only happen to be my favorite nut to snack on and combined with the pumpkin seed it would be hard to stop eating them. A good recipe for this fall when we have pumpkins galore as I like to dry my own seeds 🙂 Thanks for sharing…

    Reply
    • chefjulianna

      You are so welcome! How lucky you are to be able to dry your own seeds and have enough space to grow pumpkins! I am envious. I sure hope you like the recipe when you make it. Good to meet you!

      Reply
  3. Liz

    Please go ahead and invent that virtual conduit. I am drinking a glass of Pinot Noir right now and If I had these wonderful luscious looking spiced pumpkin seed and cashew crunch, my evening would be complete. They look simply delicious!

    Reply
    • chefjulianna

      I know, me too and I now realize how easy they are to make and that I should make them more often! Thanks for taking the time to comment! Cheers!

      Reply
  4. Sadia Mohamed

    Absolutely love this recipe. I love all kinds of nuts and store them like crazy at home. Will definitely try this one out. Being an Indian i love curry flavor, so it is sure that i will like this. 10/10 from me. 😊😊
    Btw nice to join you at the fiesta party. 😊

    Reply
    • chefjulianna

      Hey there! Thanks so much…I tried to bring something that everybody would enjoy:-) I really like curry too and have many favourite recipes using it. I know, this is a great party, don’t you think? Great way to find other bloggers. Thanks for taking the time to make a comment and have an awesome weekend !

      Reply
  5. trixpin

    This looks amazing! I absolutely love nuts and seeds, and have never thought to use eggs white as a coating before baking, though it makes total sense to help stick the coating.
    Thank you for following my blog – yours is lovely 🙂

    Reply
    • chefjulianna

      I know, I had never thought of the egg whites either, but it really works well and it’s nice not the have it as sweet as when we use sugar. Thank so much, I really like your blog too! 🙂

      Reply
  6. tableofcolors

    I think your recipe may be quite addicting…and my hand will dip into the bowl not three, but probably six times at the party! 🙂

    Reply
    • chefjulianna

      Oh, I wouldn’t be surprised, but I wouldn’t hold it against you! 🙂 I would be right behind you doing the same! Thanks so much for stopping by!

      Reply
  7. Joyce

    Thank you for recently visiting my blog. I love this recipe above and would love to try this, so if you don’t mind will save it and enjoy using it one day. I love healthy snacks. I will look over other posts or recipes you have also.

    Reply
  8. Karen

    Nuts are always a hit at a party. I’m sure your spiced nuts disappeared quickly at Angie’s party…after all, they are all foodies. 🙂

    Reply
    • chefjulianna

      Oh, all those hungry foodies gobbled them up in not time flat! Good thing there were lots of other scrumptious things to eat! 🙂

      Reply
  9. Geraldine

    seems I missed this one before, I’m going to try these this coming week, look delish! thanks Julianna. 🙂

    Reply
  10. Geraldine

    Reblogged this on VEGGIES, YARNS & TAILS and commented:
    ***Don’t these look like yummy snacks?***
    Thanks to Chef Julianna for this spiced nut-mix recipe.
    I’m planning to make some later this week. Looks like a keeper! 😉 Happy Snacking.

    Reply
  11. Chloerissa

    Reblogged this on Gluten Free Advice and commented:
    I had to share this delicious nut mix! For a gluten free option, any type of nuts which are covered in sauces or spices are often gluten based (the ones you would buy is the supermarket). This is an awesome and simple alternative!

    Reply
    • chefjulianna

      Hi Chloerissa. This is so true. I read “Wheat Belly” and was shocked to find that gluten is used so much in processed foods. That is why more and more I am cooking from scratch. You can really control what goes into your body. Thanks so much for re-blogging my recipe. I really appreciate it!

      Reply
      • Chloerissa

        Yes it is very true! I cannot tolerate wheat at all, so i am always looking for food which is high in nutrition and protein to keep me going without the wheat. It is becoming more and more easier 🙂

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