Ingredients

• Nonstick vegetable oil spray
• 1 large egg white
• 1/3 cup raw pumpkin seeds
• 2 tablespoons black sesame seeds
• 4 teaspoons sugar
• 3/4 teaspoon kosher salt
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground cardamom

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Instructions

1. Preheat oven to 300°F. Lightly coat a rimmed baking sheet with nonstick spray. Lightly beat egg white in a small bowl until frothy. Add pumpkin seeds, sesame seeds, sugar, salt, cayenne, and cardamom and stir to coat.
2. Spread out seed mixture on prepared baking sheet and bake, stirring every 5 minutes or so, until pumpkin seeds are toasted and mixture is dry, 18–22 minutes. Let cool.
3. Do Ahead Sprinkle can be made 1 week ahead. Store airtight at room temperature.
4. Sprinkle can be made 1 week ahead. Store airtight at room temperature.