Name: Curried Pumpkin Seeds
Yield: Makes about 2 1/2 cups
Ingredients: Nonstick vegetable oil spray; 1 large egg white; 1 tablespoon fresh lime juice; 1 teaspoon olive oil; 2 tablespoons sugar; 1 tablespoon curry powder; 1 1/2 teaspoons coarse kosher salt; 1/8 teaspoon cayenne pepper; 12 ounces hulled pumpkin seeds (about 2 1/2 cups)

Recipe information

Yield
Makes about 2 1/2 cups

Ingredients

Nonstick vegetable oil spray

1 large egg white

1 tablespoon fresh lime juice

1 teaspoon olive oil

2 tablespoons sugar

1 tablespoon curry powder

1 1/2 teaspoons coarse kosher salt

1/8 teaspoon cayenne pepper

12 ounces hulled pumpkin seeds (about 2 1/2 cups)

Preparation

Preheat oven to 350°F. Line large rimmed baking sheet with parchment; spray with nonstick spray. Whisk egg white, lime juice, and oil in large bowl. Add next 4 ingredients; whisk. Add pumpkin seeds; toss. Transfer to baking sheet, spreading evenly. Bake until toasted and fragrant, stirring often, about 24 minutes. Cool on sheet. Do ahead: Can be made 5 days ahead. Store toasted seeds airtight at room temperature.