“I love making spiced pepitas/pecans around the holidays. They’re like a delicious homemade version of “bar nuts.” Plus, you can make them ahead of time so on Thanksgiving Day, you can focus on the main attraction – the turkey! They’re also great to give as little takeaway gifts for your guests.” – Katie Lee
From Katie Lee’s The Comfort Table: Recipes for Everyday Occasions
Makes 4 cups
½ cup lightly packed light brown sugar
1 ½ tsp ground cinnamon
½ tsp ground allspice
½ tsp ground cumin
½ tsp kosher salt
Pinch of cayenne pepper
2 large egg whites
1 tbsp water
2 cups raw pepitas (shelled pumpkin seeds)
2 cups shelled pecan halves
Preheat the oven to 300F. Line a baking sheet with parchment paper.
In a small bowl, combine sugar, cinnamon, allspice, cumin, salt, and cayenne. Set aside. In a large bowl, beat the egg whites and water until frothy. Stir in the pepitas and pecans, then add sugar mixture. Toss until nuts are completely coated.
Evenly spread nuts on the prepared baking sheet. Bake 20 to 25 minutes, until crispy. Let cool completely. Store in an airtight container.
*Photographed by Alli Shepherd