Yields: about 5 cups
1 Tbsp. Splenda Brown Sugar
or 2 Tbsp. Dark Brown Sugar
or 1 1/2 Tbsp. Coconut Sugar
2 tsp. Cinnamon
1 heaping tsp. Kosher Salt
1/4 tsp. Cardamom
1 tsp. Allspice
1/2 tsp. Nutmeg
1/8 tsp. Cloves
1 Tbsp. Unsalted Butter
1 Tbsp. EVOO
4 cups Raw Pumpkin Seeds
Directions: Place a piece of parchment or wax paper on a large baking sheet; set aside.
Step 1: Stir together sugar and next 6 spices, through cloves.
Step 2: Heat a large, heavy skillet over medium heat. Add butter and oil and raw pumpkin seeds. Toast seeds for about 4 minutes; stirring often. They will become golden and are slightly popping.
Step 3: Stir in spice mixture and continue to cook; stirring continuously until the seeds are fragrant and coated well. This should take at least 1 – 1.5 minutes. Remove to the waiting baking sheet in a single layer to cool.
Stir again before removing to a waiting bowl once cooled.
1/4 cup = about 1 unit of each macro nutrient
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