Rating: 4.5 stars
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Divide this hip food gift evenly among small airtight storage jars available from import or home stores.

Recipe by Oxmoor House August 2008

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Recipe Summary test

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

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  • 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.
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