Curried Pumpkin Seeds

Boiling the seeds is part of the secret to crisp results. Plain old bright yellow supermarket curry powder works better than garam masa, which can turn bitter in the oven.

• Ready In: 1 hr 10 mins
• Yields: 2 1/3 cups

Ingredients

• 1 2⁄3 cups water
• 1⁄3 cup curry powder
• 1  lime, juice of
• 1  teaspoon salt
• 1  garlic clove, minced
• 2 1⁄3 cups  hulled  pumpkin seeds
•  margarine, for dotting
•  salt

Directions

1. Combine 2/3 cup water and the curry powder in a saucepan and mix well. Add the lime juice, salt and garlic and mix. Stir in the remaining water and then simmer to heat through.Add pumpkin seeds and smmer for 5 minutes, stirring often. Don't boil.
2. Drain seeds but don't rinse. Spread on a baking sheet at least 10 by 15 inches. (Really, two is better.) Sprinkle with salt and dot with butter. Bake at 250 degrees until crisp, stirring occasionally, about 1 hour.