October 30, 2009
Other Names: Pumpkin Seeds
Edited by: Yuna Wu, Melissa Peterman
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Yield: 2½ cups
[edit] 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 ½ |
teaspoons coarse kosher salt |
⅛ |
teaspoon cayenne pepper |
12 |
ounces hulled pumpkin seeds (about 2 ½ cups) |
[edit] Preparation
Step 1 |
Preheat oven to 350°F. |
Step 2 |
Line large rimmed baking sheet with parchment; spray with nonstick spray. |
Step 3 |
Whisk egg white, lime juice, and oil in large bowl. Add next 4 ingredients; whisk. |
Step 4 |
Add pumpkin seeds; toss. Transfer to baking sheet, spreading evenly. |
Step 5 |
Bake until toasted and fragrant, stirring often, about 24 minutes. Cool on sheet. |
[edit] Tools
[edit] About Curried Pumpkin Seeds
Can be made 5 days ahead. Store toasted seeds airtight at room temperature.
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