Santa Fe Snack Seeds

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

Yield: Makes 4 cups (serving size: 2 tablespoons)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 140
  • Calories from fat: 74%
  • Fat: 11.5g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 3.1g
  • Protein: 4.7g
  • Carbohydrate: 5.7g
  • Fiber: 1.3g
  • Cholesterol: 0.0mg
  • Iron: 1.6mg
  • Sodium: 5mg
  • Calcium: 11mg

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. 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. 2. Stir in pumpkin and sunflower seeds; cook, stirring constantly, 8 minutes or until seeds are toasted and mixture smells good.
  3. 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.
  4. Tip: Use a funnel to fill the jars with the seed mix.
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