Brown sugar, chili powder, and Mexican oregano coat pumpkin seeds and peanuts in this easy snack recipe. Ready in just 25 minutes, this toasted recipe makes the perfect afternoon snack.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 350°F. In a small bowl combine first seven ingredients (through coriander). Spread pumpkin seeds and peanuts in a 15x10-inch baking pan. Drizzle with butter mixture; toss to coat.

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  • Bake 10 to 12 minutes or until lightly toasted, stirring once. Cool.

To Store:

Store in an airtight container in refrigerator up to 1 month or freeze up to 3 months.

Nutrition Facts

117 calories; 10 g total fat; 2 g saturated fat; 3 g polyunsaturated fat; 4 g monounsaturated fat; 4 mg cholesterol; 92 mg sodium. 147 mg potassium; 3 g carbohydrates; 2 g fiber; 1 g sugar; 5 g protein; 0 g trans fatty acid; 97 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 28 mcg folate; 0 mcg vitamin b12; 20 mg calcium; 1 mg iron;

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