Healthy "Tweet"
1/4 cup olive oil
1 tsp ground cumin
1 tsp chili powder
1/4 cup sugar
2 tbsps honey
2 cups pumpkin seeds
2 cups sunflower seeds
Heat oil in a large nonstick skillet until hot; add cumin and chili powder. Cook over medium high heat for 30 seconds, stirring constantly. Add sugar and honey and stir until sugar dissolves.
Stir in pumpkin and sunflower seeds. Cook for about 8 minutes, stirring constantly, or until the seeds are toasted and the mixture smells good.
Carefully spoon seed mixture onto a big piece of lightly greased aluminum foil
Cool completely. Store seeds in airtight container for up to 2 weeks.
