[blparent] CURRIED PUMPKIN SEEDS

[Veronica Smith]

CURRIED PUMPKIN SEEDS 

This spicy snack is from the test kitchens of Bon Appetit magazine. The
seeds can be made 5 days ahead of serving and stored in airtight container
at room temperature. 

St. Paul Pioneer Press 

Makes 2-1/2 cups. 

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 (about 2-1/2 cups) hulled pumpkin seeds 

To prepare oven, baking sheet: Preheat oven to 350 degrees. Line large,
rimmed baking sheet with parchment paper. Coat paper with vegetable oil
spray. Set aside. 

To coat seeds: In large bowl, whisk together egg white, lime juice and oil.
Add sugar, curry powder, salt and pepper. Whisk to combine. Add pumpkin
seeds. Toss to coat. 

To bake seeds: Transfer seeds to prepared baking sheet. Spread evenly. Bake,
stirring often, for 24 minutes or until toasted and fragrant. Cool seeds on
sheet. 

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