savings in
 
Ingredients
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    1   
    egg white
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    2   tablespoons 
    sugar or sugar substitute* equivalent to 2 tablespoons
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    1   tablespoon 
    canola oil
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    1   teaspoon 
    finely shredded lemon peel
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    1/4  teaspoon 
    kosher salt
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    1/4  teaspoon 
    ground cinnamon
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    1/4  teaspoon 
    ground nutmeg
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    1/4  teaspoon 
    ground allspice
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    1/4  teaspoon 
    chili powder
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    1/4  teaspoon 
    cayenne pepper
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    2   cups 
    unsalted pumpkin seeds (pepitas)

Directions
1.
Preheat oven to 325 degrees F. Line a baking sheet with parchment paper or foil; lightly coat paper or foil with nonstick cooking spray. Set aside.
2.
In a medium bowl, combine egg white, sugar, oil, lemon peel, kosher salt, cinnamon, nutmeg, allspice, chili powder, cayenne pepper, and 1/4 teaspoon ground black pepper; whisk until egg white is frothy and sugar is nearly dissolved. Add pumpkin seeds; toss gently to coat.
3.
Spread pumpkin seeds evenly on the prepared baking sheet. Bake for 20 to 25 minutes or until pumpkin seeds are dry and crisp. Cool completely; break into pieces. Makes 3 cups
Note
  • *Sugar Substitutes: Choose from Splenda® Granular, or Sweet'N Low®; bulk or packets. Follow package directions to use amount equivalent to 2 tablespoons sugar.
    Nutrition analysis: same as above except: 69 calories, 2 g carbohydrate, 0 g sugar
Tip
  • Test Kitchen Tip: Keep some of these crunchy seeds on hand to use as a topper for salads.
Make Ahead Tip
  • Make-Ahead Directions: Prepare as directed. Place in an airtight storage container. Cover; seal. Store at room temperature for up to 2 weeks.
Nutrition information
Per Serving: cal. (kcal) 72, Fat, total (g) 6, chol. (mg) 0, sat. fat (g) 1, carb. (g) 3, Monosaturated fat (g) 2, Polyunsaturated fat (g) 3, Trans fatty acid (g) 0, fiber (g) 0, sugar (g) 1, pro. (g) 3, vit. A (IU) 48.59, vit. C (mg) 0.59, Thiamin (mg) 0.03, Riboflavin (mg) 0.05, Niacin (mg) 0.2, Pyridoxine (Vit. B6) (mg) 0.02, Folate (g) 8.06, Cobalamin (Vit. B12) (g) 0, sodium (mg) 25, Potassium (mg) 97, calcium (mg) 10.1, iron (mg) 1.8, Fat () 1, Carb Choice () 0, Percent Daily Values are based on a 2,000 calorie diet
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