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!
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
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.
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!