Ingredients

1/4 cup olive oil

1 teaspoon ground cumin

1 teaspoon chili powder

1/4 cup sugar 

2 tablespoons honey

2 cups pumpkin seeds

2 cups sunflower seeds

Preparation

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. 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.

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

Makes 4 cups

Borrowed from the Southern Living Kids Cookbook, Oxmoor House, 2008