Recipe information
Yield
Makes about 2 1/2 cups Servings
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)
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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.