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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Recipe is from Southern Living Magazine. A nice Tex-Mex snack with pumpkin and sunflower seeds. Ingredients:
1/2 teaspoon ground cumin |
1/2 teaspoon chili powder |
1/4 teaspoon dry crushed red pepper |
2 tablespoons olive oil |
2 tablespoons sugar |
1 tablespoon honey |
1 cup pumpkin seeds |
1 cup sunflower seeds |
Directions:
1. Stir together the first 3 ingredients in hot oil in a nonstick skillet over medium high heat for 30 seconds. Stir in sugar and honey, stirring until sugar dissolves.
2. Add seeds; cook, stirring constantly, 8 minutes or until toasted. Spread on a lightly greased foil-lined baking sheet; separate seeds, if necessary. Cool. Store in an airtight container.
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