Ingredients
1/2 c. (105 g.) packed light brown sugar
1/2 tsp. kosher salt
1/8 tsp. ground cardamom
1/8 tsp. ground cinnamon
1 1/2 c. pepitas
1 large egg white
Preparation
Step 1Preheat oven to 350°. Line a large baking sheet with parchment. In a large bowl, whisk brown sugar, salt, cardamom, and cinnamon until blended. Stir in pepitas, then add egg white and stir until thoroughly combined, but do not whip. Step 2Spread pepita mixture on prepared sheet. Bake pepitas until set and golden brown, about 12 minutes. Let cool completely on sheet, then break apart.Step 3Make Ahead: Pepitas can be made 3 days ahead. Store in an airtight container at room temperature.
Tips for perfect candied pepitas: — Don’t beat the egg white before adding. At most, you can break it up a tiny bit with a fork, but anything more than that will make these too fluffy and meringue-like in the center. Still delicious but not what we’re going for. — Spread the pepita mixture as thinly as you can. Thicker pockets of pepita will bake unevenly and remain slightly chewy, while the rest of the pepitas are crisp. If you’re into that texture, by all means, leave a few thick pockets. — Let them cool completely before breaking up. The pepitas will continue to cook when removed from the oven, and breaking them too early interrupts crucial carry-over baking time. Leave them on the pan to cool all the way, then break the mass apart with your hands. Store these in an airtight container at room temperature for up to 3 days. Tried this recipe? Let us know how it went in the comments!
