Spiced 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
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
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
Foodie On Board 
53 Responses to “Spiced Pumpkin Seed and Cashew Crunch”
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
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!
[…] Julianna […]
This looks like a lovely addition to any gathering – I must try this – and soon!
So glad you like it! When you don’t know your guests, it’s often hard to decide what to bring! 🙂
Reblogged this on global_food.
My two favorite things!
I must be psychic! So glad I brought something you like! 🙂
Perfect party fare! Nice to “meet” you at this Fiesta Friday! -Laura
So glad you think so! Really nice to meet you too! You have a lovely blog, by the way. I am looking forward to following you!
just the recipe i was looking for! going to make it soon.
So happy to hear it! I do hope you enjoy it when you make it. I know we sure did…it’s all gone! Darn…
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…
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!
looks like a lovely snack!
Thanks so much. I love it when I find something really delicious that is quick to make! I hope you get a chance to try it..
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!
LOL! We have a lovely Shiraz on the go! I will get right on that invention!
Mmm…I bet I could polish off that entire bowl in one sitting!
LOL! I bet you could too! And, I made a really big batch!
Heheh 😉
Give me spiced nuts anytime! Love your recipe.
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!
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. 😊
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 !
Yeah it sure is. I made lots of other blogger friends within a day. 🙂 🙂
Love this! And such beautiful photos too! 😉
So glad! Simple and delish! Thanks so much for stopping by! Have an awesome weekend.
Yum! That’s a great, healthy snack!
Yes, I’m going to try to collect some healthy snack recipes this year 🙂 Any suggestions?
Looks so delicious!
Glad you think so! It is so easy to make too, which is a nice bonus!
I’ve got cashews and pistachios in my cupboard. Think they would work with the curry flavor?
I bet it would be good – it never hurts to try, don’t you think? Let me know how it turns out!
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 🙂
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! 🙂
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! 🙂
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!
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.
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. 🙂
Oh, all those hungry foodies gobbled them up in not time flat! Good thing there were lots of other scrumptious things to eat! 🙂
seems I missed this one before, I’m going to try these this coming week, look delish! thanks Julianna. 🙂
I hope you like them, 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.
Looks like a yummy snack!! Thanks for sharing! 🙂
Always my pleasure to share wonderful recipes with fellow food lovers!
Oh my:))…. Delicious chef!
Hard to turn down. 🙂
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!
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!
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 🙂
Simple enough and delicious!
YUM!!!!!!