Curried Pumpkin Seeds
By: Yuna Wu
Published: Monday, November 30, 2009 - 3:14pm

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 ½ cups)

Preparation

1 Preheat oven to 350°F. 2 Line large rimmed baking sheet with parchment; spray with nonstick spray. 3 Whisk egg white, lime juice, and oil in large bowl. Add next 4 ingredients; whisk. 4 Add pumpkin seeds; toss. Transfer to baking sheet, spreading evenly. 5 Bake until toasted and fragrant, stirring often, about 24 minutes. Cool on sheet.

About


Can be made 5 days ahead. Store toasted seeds airtight at room temperature.