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.

TagsPumpkin Seed Seed Lime Citrus Fruit Snack Dairy Free Gluten Free Vegetarian Easy Baking Lunar New Year Fall Winter Bon Appétit

Recipe notes

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