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Smackin’ Snackin’
Seeds
Portion out individual 2 tablespoon
servings of this savory snack into small
zippered bags or containers. Then there’s
no over-indulging and servings can go
anywhere. This is a great snack for the
hiking trail!
NUTRITIONAL INFORMATION:
Calories: 140
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
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Ingredients
• ¼ cup olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ¼ teaspoon Ancho pepper powder
(optional)
• ¼ cup sugar
• 2 tablespoons honey
• 2 cups pumpkin seeds
• 2 cups sunflower seeds
PREPARATION
Prep Time: 30 minutes
1. Heat oil in a large nonstick skillet until hot;
add cumin, chili and Ancho 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.
Servings: 20 servings (2 tablespoons each)
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Bon appetite!
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