Santa Fe Snack Seeds

Santa Fe Snack Seeds Recipe
Divide this hip food gift evenly among small airtight storage jars available from import or home stores.


Makes 4 cups (serving size: 2 tablespoons)

Recipe from

Oxmoor House

Recipe Time

Prep: 9 Minutes
Cook: 9 Minutes

Nutritional Information

Calories 140
Caloriesfromfat 74 %
Fat 11.5 g
Satfat 1.5 g
Monofat 2.1 g
Polyfat 3.1 g
Protein 4.7 g
Carbohydrate 5.7 g
Fiber 1.3 g
Cholesterol 0.0 mg
Iron 1.6 mg
Sodium 5 mg
Calcium 11 mg


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


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.

Roxanne Chan, Albany, California,

Southern Living Kids Cookbook,

Oxmoor House

August 2008
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