Honey Pumpkin Seed Brittle

Honey Pumpkin Seed Brittle
Servings: 30 Yield: 30 pieces Active Time 10 mins Total Time 1 hr 30 mins

Make It

1. Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper and lightly coat paper with nonstick cooking spray. In a large bowl, whisk together 1 egg white, 3 Tbs. honey, and 1/2 tsp. each kosher salt and ground cinnamon. Add 1 cup raw pepitas (hulled pumpkin seeds) and 1/2 cup uncooked quinoa. Stir well.

2. Spread to a 14x12-inch rectangle on the prepared baking sheet. Bake until golden brown and crisp, about 18 minutes. Let cool completely, about 1 hour. (Mixture will continue to crisp as it cools.) Break into 30 pieces and store in an airtight container for up to a week. Pack 2-3 pieces per box with a cold pack.

Nutrition Facts

Servings Per Recipe: 30; Amount Per Serving: cal. (kcal): 43, Fat, total (g): 2, chol. (mg): , sat. fat (g): , carb. (g): 4, Monounsaturated fat (g): 1, Polyunsaturated fat (g): 1, Trans fatty acid (g): , fiber (g): , sugar (g): 2, pro. (g): 2, vit. A (IU): 1, vit. C (mg): , Thiamin (mg): , Riboflavin (mg): , Niacin (mg): , Pyridoxine (Vit. B6) (mg): , Folate (µg): 8, Cobalamin (Vit. B12) (µg): , sodium (mg): 21, Potassium (mg): 56, calcium (mg): 4, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.