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Santa Fe Snack Seeds

Oxmoor House

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Divide this hip food gift evenly among small airtight storage jars available from import or home stores.

Prep: 9 min. Cook: 9 min.

Yield: Makes 4 cups (serving size: 2 tablespoons)

Ingredients

  • 1/4  cup  olive oil
  • 1  teaspoon  ground cumin
  • 1  teaspoon  chili powder
  • 1/4  cup  sugar
  • 2  tablespoons  honey
  • 2  cups  pumpkin seeds
  • 2  cups  sunflower seeds

Preparation

1. Heat oil in a large nonstick skillet until hot; add cumin and chili powder. Cook over medium-high heat 30 seconds, stirring constantly. Add sugar and honey, and stir until sugar dissolves.

2. Stir in pumpkin and sunflower seeds; cook, stirring constantly, 8 minutes or until seeds are toasted and mixture smells good.

3. Carefully spoon seed mixture onto a big piece of lightly greased aluminum foil. Cool completely. Store seeds in an airtight container up to 2 weeks.

Tip: Use a funnel to fill the jars with the seed mix.

Nutritional Information

Calories:
140 (74% from fat)
Fat:
11.5g (sat 1.5g,mono 2.1g,poly 3.1g)
Protein:
4.7g
Carbohydrate:
5.7g
Fiber:
1.3g
Cholesterol:
0.0mg
Iron:
1.6mg
Sodium:
5mg
Calcium:
11mg
Roxanne Chan, Albany, California, Southern Living Kids Cookbook, Oxmoor House, AUGUST 2008