Santa Fe Snack Seeds

Ingredients

• 1 teaspoon chili powder 
• 1 teaspoon ground cumin 
• 2 tablespoons honey 
• 0.3 cup olive oil 
• 2 cups pumpkin seeds 
• 0.3 cup sugar 
• 2 cups sunflower seeds 

Equipment

• frying pan
• aluminum foil
• funnel

Directions

1. Heat oil in a large nonstick skillet until hot; add cumin and chili powder. Cook over medium-high heat 30 seconds, stirring constantly.
2. Add sugar and honey, and stir until sugar dissolves.
3. Stir in pumpkin and sunflower seeds; cook, stirring constantly, 8 minutes or until seeds are toasted and mixture smells good.
4. 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.
5. Tip: Use a funnel to fill the jars with the seed mix.