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