Ingredients
6 tablespoons sugar2 tablespoons baking cocoa1 tablespoon instant coffee granules1 large egg white2 cups salted shelled pumpkin seeds (pepitas)
Preparation
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-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.
