Mocha Pumpkin Seeds

Total Time:Prep: 5 min. Bake: 20 min. + cooling

Recipe by Rebekah Beyer, Sabetha, Kansas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 14, 2022

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

TEST KITCHEN APPROVED

Mocha Pumpkin Seeds

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Yield:3 cups
Prep:5 min
Cook:20 min
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Ingredients

  • 6 tablespoons sugar
  • 2 tablespoons baking cocoa
  • 1 tablespoon instant coffee granules
  • 1 large egg white
  • 2 cups salted shelled pumpkin seeds (pepitas)
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Directions

  1. 1
    Preheat oven to 325°. Place sugar, cocoa and coffee granules in a small food processor; cover and pulse until finely ground.
  2. 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. 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.

Nutrition Facts

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