Thursday, October 29, 2009

Curried Pumpkin Seeds



To me, the best part of pumpkin carving is eating the toasted seeds afterward. This is my favorite pumpkin seed recipe. It's spicy, sweet and salty, and it makes the house smell delicious!
Curried Pumpkin Seeds
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.

3 comments:

  1. I love you! This I am going to try.

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  2. Our flat smelled like pumpkin curry heaven last night! And they're yummy, too.

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  3. Tell me how they turn out, Jacquie.

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