Harvest Crunch

This instant praline can be made with any kind of seeds or nuts; it's terrific as a snack or as a dessert topping. Try flavoring the sugar with spices. Pecans, for example, are wonderful with cinnamon and cayenne pepper.

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  • Servings: makes 2 cups

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  • 1 cup raw pumpkin seeds (about 5 ounces)
  • 1 cup raw sunflower seeds (about 5 ounces)
  • 1 large egg white, lightly beaten
  • 1/2 cup sugar

How to make this recipe

  1. Preheat the oven to 350°. Line a large baking sheet with parchment or wax paper. Combine the pumpkin and sunflower seeds in a bowl and add just enough egg white to thoroughly moisten the seeds. Add the sugar and toss to coat. Spread the seeds on the prepared baking sheet and toast for 10 minutes. Stir to loosen the seeds and toast for 2 to 3 more minutes, or until light golden. Let the crunch cool and separate any clumps.

Make Ahead

The Harvest Crunch can be kept in an airtight container for up to 1 week.

Contributed By Published November 1997

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