Another winner from the Bon Appetit cleanse. I upped the spices and added more nuts.
Nonstick vegetable oil spray
1 large egg white
1 tsp light agave syrup
1 tsp garam masala
1/2 tsp kosher salt
1/2 tsp cayenne pepper
1/2 c raw cashews, coarsely chopped
1/2 c shelled pumpkin seeds (pepitas)
1/2 c shelled sunflower seeds
Preheat oven to 300°. Coat a rimmed baking sheet with nonstick spray. Whisk egg white, agave, garam masala, salt, and cayenne in a medium bowl. Add nuts and seeds and toss to coat.
Using a slotted spoon, transfer mixture to baking sheet, letting excess egg drip back into bowl. Bake, tossing once, until mixture is golden brown, 20–25 minutes. Let cool on baking sheet.
DO AHEAD: Crunch can be made 5 days ahead. Store airtight at room temperature.