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.