Curried Pumpkin Seeds
Makes about 2 1/2 cups
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)
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, 1 day ahead and chilled, covered. Toss in pumpkin seeds and bring to room temperature before baking.