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.