Candied Pepitas (pumpkin seeds)

, from Issue #44.
Photography by Aaron McLean.
Candied Pepitas (pumpkin seeds)


1 egg white
¼ cup caster sugar
¼ teaspoon ground cinnamon
70 grams pumpkin seeds (pepitas)


Preheat the oven to 170˚C.

Put all the ingredients in a bowl and combine well with a fork. Do not beat the egg white till frothy.

Spread evenly on a lined baking tray and bake for 5-6 minutes turning once during cooking.

The nuts will be very sticky when turning but will become crisp when cooled. Break into pieces when cold.