Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Roxanne Chan, Albany, California
Recipe by Oxmoor House August 2008

Gallery

Recipe Summary

prep:
9 mins
cook:
9 mins
total:
18 mins
Yield:
Makes 4 cups (serving size: 2 tablespoons)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

Source

Southern Living Kids Cookbook

Nutrition Facts

140 calories; calories from fat 74%; fat 11.5g; saturated fat 1.5g; mono fat 2.1g; poly fat 3.1g; protein 4.7g; carbohydrates 5.7g; fiber 1.3g; iron 1.6mg; sodium 5mg; calcium 11mg.
Advertisement