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)

1. Preheat oven to 350u0b0F. 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.
2. Can be made 5 days ahead. Store toasted seeds airtight at room temperature.

vegetable oil spray, egg white, lime juice, olive oil, sugar, curry powder, coarse kosher salt, cayenne pepper, pumpkin seeds

Taken from www.epicurious.com/recipes/food/views/curried-pumpkin-seeds-236244 (may not work)