Mocha Pumpkin Seeds

“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 at any time of year.” —Rebekah Beyer, Sabetha, Kansas

Mocha Pumpkin Seeds recipePhoto: Taste of Home
Servings Prep Time Cook Time
3cups 5minutes 20minutes
Servings Prep Time
3cups 5minutes
Cook Time
    Portions: cups
    Portions: cups
      1. Preheat oven to 325°. Place sugar, cocoa and coffee granules in a small food processor; cover and pulse until finely ground.
      2. 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-lined 15x10x1-in. baking pan.
      3. Bake 20-25 minutes or until dry and no longer sticky, stirring every 10 minutes. Cool completely in pan. Store in an airtight container.
      Recipe Notes

      Nutrition Facts

      1/4 cup: 142 calories, 10g fat (2g saturated fat), 0 cholesterol, 55mg sodium, 10g carbohydrate (7g sugars, 1g fibre), 6g protein. Diabetic Exchanges: 2 fat, 1/2 starch.