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recipe_523_3218322
Pumpkin Pepitas and Crackers
The warm Pumpkin Pie Spice Blend and the spicy Harissa Seasoning provide an irresistible new approach to fall flavor. The resulting pepitas (pumpkin seeds) make a great snack, topping, or garnish, and most importantly, add a flavorful edge to these crackers!
The warm Pumpkin Pie Spice Blend and the spicy Harissa Seasoning provide an irresistible new approach to fall flavor. The resulting pepitas (pumpkin seeds) make a great snack, topping, or garnish, and most importantly, add a flavorful edge to these crackers!
1 Tbsp. Maple Syrup - Granulated
1 Tbsp. Pumpkin Pie Spice Blend
¼ tsp. Harissa Seasoning
1 tsp. Soy Sauce Powder
1 Tbsp. Pumpkin Pie Spice Blend
¼ tsp. Harissa Seasoning
1 tsp. Soy Sauce Powder
1 Tbsp. sugar
1 cup pepitas (pumpkin seeds)
2 egg whites
1 box store bought crackers
1 cup pepitas (pumpkin seeds)
2 egg whites
1 box store bought crackers
Prep Time
10 mins.
Total Time
20 mins.
Cook Time
10 mins.
Yield
About 48 crackers
COMBINE 1/3 cup water with the sugar and Maple Syrup - Granulated in a medium deep-sided skillet, bring to a boil over medium heat.
STIR in Pumpkin Pie Spice Blend, Pumpkin Powder, and Harissa Seasoning and reduce the heat. Add the pepitas tossing and stirring to coat the seeds. Cook, stirring continuously. As the water evaporates, adjust the heat to prevent burning. Continuously stir and fold the mixture until the seeds are nicely coated and still a bit sticky. Turn the seeds onto a parchment lined sheet to cool.
MAKE an egg wash by combining the egg whites, 1 Tbsp. water and Soy Sauce Powder. Mix. Lay crackers out on a work surface and brush the tops with egg wash.
PLACE the coated pepitas (they'll be sticky and the spices wet) onto the crackers and press to adhere.
MOVE the crackers to a parchment lined baking sheet and bake at 375°F for five mins., until the edge of the crackers are golden and the pepitas are dry. Cool on a rack.
STORE in an airtight container in a cool place for up to 5 days or freeze up to one month. Recrisp if needed in a 325°F oven for about 6-8 mins.
STIR in Pumpkin Pie Spice Blend, Pumpkin Powder, and Harissa Seasoning and reduce the heat. Add the pepitas tossing and stirring to coat the seeds. Cook, stirring continuously. As the water evaporates, adjust the heat to prevent burning. Continuously stir and fold the mixture until the seeds are nicely coated and still a bit sticky. Turn the seeds onto a parchment lined sheet to cool.
MAKE an egg wash by combining the egg whites, 1 Tbsp. water and Soy Sauce Powder. Mix. Lay crackers out on a work surface and brush the tops with egg wash.
PLACE the coated pepitas (they'll be sticky and the spices wet) onto the crackers and press to adhere.
MOVE the crackers to a parchment lined baking sheet and bake at 375°F for five mins., until the edge of the crackers are golden and the pepitas are dry. Cool on a rack.
STORE in an airtight container in a cool place for up to 5 days or freeze up to one month. Recrisp if needed in a 325°F oven for about 6-8 mins.
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