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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

DirectionsPlace a piece of parchment or wax paper on a large baking sheet; set aside.

Step 1Stir together sugar and next 6 spices, through cloves.

Step 2Heat 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 3Stir 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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