Roasted pumpkin seeds are a classic fall snack. Kick them up a notch with instant coffee and cocoa powder for a mix that’s mocha genius. Rebekah Beyer, Sabetha, Kansas
- 6 tablespoons sugar
- 2 tablespoons baking cocoa
- 1 tablespoon instant coffee granules
- 1 egg white
- 2 cups salted shelled pumpkin seeds (pepitas)
- Preheat oven to 325°. Place sugar, cocoa and coffee granules in a small food processor; cover and pulse until finely ground.
- In a bowl, whisk egg white until frothy. Stir in pumpkin seeds. Sprinkle with sugar mixture; toss to coat evenly. Spread in a single layer in a parchment paper-lined 15x10x1-in. baking pan.
- Bake 20-25 minutes or until dry and no longer sticky, stirring every 10 minutes. Cool completely in pan. Store in an airtight container. Yield: 3 cups.
Originally published as Mocha Pumpkin Seeds in Taste of Home September/October 2014, p30
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