Mexican Trail Mix

1. 1

   In a heavy cas tiron skillet dry-fry the pumpkin seeds for a few minutes, stirring constantly as they swell. DO NOT burn. They will taste bitter if burnt.

2. 2

   Next add the minced garlic and cook for 1-2 minutes, stirring constantly. Add the salt and the crushed toasted chiles. Stir to mix well.

3. 3

   Turn the heat off, but keep the pan on the stove. Sprinkle the sugar on the seeds and shake the pan vigorously to coat the seeds.

4. 4

   Transfer the pumpkin seeds to a serving bowl and serve with a wedges of lime for squeezing over the pumpkin seeds.

5. 5

   Best eaten within a day.

* Per serving · 4 servings · Values may vary.

No additional tips available.