Tuesday, November 8, 2011

Curried Crack

This recipe is inspired by a local restaurant/bar in my 'hood, Queens Kickshaw. My very first time to Queens Kickshaw lasted about 6 hours and included at least 4 orders of these pumpkin seeds! When Heather first had them, she looked at me quite seriously and said "You need to make these!" 

And so I have!

They are highly addicting and something that you may consider grinding up and snorting. Consider yourself warned. I take no responsibility for whatever may get logged up your nose. 

Curried Crack (aka Pumpkin Seeds)

Nonstick vegetable oil spray
1 large egg white
1 tbsp fresh lime juice
1 tsp olive oil
2 tbsp sugar
1 tbsp curry powder
1 ½ tsp coarse kosher salt
1/8 tsp cayenne pepper
2 ½ c pumpkin seeds 


  1. Preheat oven to 350°F. Line large rimmed baking sheet with parchment; spray with nonstick spray.
  2. Whisk egg white, lime juice, and oil in large bowl. Add next 4 ingredients; whisk.
  3. Add pumpkin seeds; toss. Transfer to baking sheet, spreading evenly.
  4. Bake until toasted and fragrant, stirring often, about 24 minutes. Cool on sheet. 
These can definitely be made ahead.  

1 comment:

  1. Hi Bonnie-just found your blog via FB where the Queens Kickshaw posted this link. Two things... I LOVE these pumpkin seeds and agree with their crack-like nature and I also have T1 diabetes. Love your blog and perhaps we will run into each other some day at the Kickshaw!