Candied Pepitas (pumpkin seeds)

, from Issue #44, page 76.
Photography Aaron McLean.
    Candied Pepitas (pumpkin seeds)

    INGREDIENTS

    1 egg white
    ¼ cup caster sugar
    ¼ teaspoon ground cinnamon
    70 grams pumpkin seeds (pepitas)

    METHOD

    Preheat the oven to 170˚C.

    Put all the ingredients in a bowl and combine well with a fork. Do not beat the egg white till frothy.

    Spread evenly on a lined baking tray and bake for 5-6 minutes turning once during cooking.

    The nuts will be very sticky when turning but will become crisp when cooled. Break into pieces when cold. 

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    In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.