Countdown to Thanksgiving: Curried Pumpkin Seeds

It's time for another series of tips to help you get ready for Turkey Day. I'll have recipes for every part of the menu, as well as wine suggestions, cocktails, decor ideas, and much more.

Let's kick it off with a really simple-to-make snack. They are the perfect things for your guests to munch on with a drink or a glass of wine. (I'm thinking about a non-Thanksgiving use also. They'd make a great topping for a salad of Romaine, tomato , avocado and Mexican queso fresco.)

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. (Use a lrage enough pan that you can get them in a single layer so they toast evenly and don't clump together.)

Bake until toasted and fragrant, stirring often, about 24 minutes. Cool on sheet.