Santa Fe Snack Seeds

1. 1

   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.

2. 2

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

3. 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.

4. 4

   Tip: Use a funnel to fill the jars with the seed mix.

* Per serving · 4 servings · Values may vary.

No additional tips available.