For a unique spin on pumpkin seeds, try these yummy treats. Preheat oven to 250 degrees.
Separate pumpkin seeds from stringy pumpkin bits. Discard stringy pumpkin insides and rinse seeds. Dry rinsed seeds a little bit with a clean dishtowel and set aside.
Beat 2 egg whites with hand mixer until frothy.
After egg whites are frothy, add:
1/2 teaspoon vanilla extract
1 cup white sugar
3/4 teaspoon salt
1 teaspoon ground cinnamon
Dash of freshly ground nutmeg
Stir in pumpkin seeds. If you like, toss in a cup of pecans as well for a fun touch.
Line baking sheet with parchment paper and spread pumpkin seeds onto baking sheet.
Bake seeds for 45 minutes to an hour, stirring every 10-15 minutes. Sugar coating will harden as seeds cool.
These are great on superfood salad.
Bonus: The taste of these reminds me of a cereal. I cannot figure out which one though. When you make these, if you can figure out which cereal it is please post it.