Maple-Glazed Pumpkin Seeds with Bourbon

Ingredients:

• 1/4 cup olive oil
• 1 medium pumpkin (about 4.5 kg)
• 0.5 cups bourbon
• 0.5 tbsp. maple syrup
• Protein of 1 large egg
• Cooking spray to spray the foil

Preparation:

1. Preheat oven to 175°C. Grease a parchment-lined baking sheet with olive oil.
2. Cut a 25cm (10 in) circle out of the top of the pumpkin and remove the top. Scrape out the pulp and seeds with a large spoon and into a bowl. Separate the seeds from the stringy pulp, then rinse them in a colander under cold water. Shake the seeds to remove excess water (do not try to dry the seeds with paper towels; the paper will stick).
3. Spread the seeds in a single layer on the prepared baking sheet and bake until they begin to dry out, about 30 minutes.
4. Meanwhile, pour the bourbon into a small saucepan, place over high heat, and cook until slightly reduced, 1-2 minutes. Add the maple syrup and cook until slightly thickened and reduced to about 1/4 cup, another 3-5 minutes.
5. Whisk the egg whites in a medium bowl until foamy. Add the pumpkin seeds and stir to coat evenly. Add the bourbon-maple syrup mixture and stir again to coat evenly.
6. Line a clean baking sheet with foil and spray with cooking spray. Spread the seeds on the prepared baking sheet and continue baking until caramelized, another 25-30 minutes. Cool and serve.