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Vegetarian Times Issue: October 1, 2008 p.65
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1. Toss pumpkin seeds in small bowl with oil until coated. Spread seeds in skillet, and heat over medium-high heat. Cook 3 minutes, shaking skillet constantly, or until most of pumpkin seeds swell and pop. Transfer to bowl.
2. Add pine nuts to skillet, and cook 30 seconds, shaking skillet constantly, or until golden flecks appear. Transfer to bowl with pumpkin seeds. Stir in dried cranberries, cocoa nibs, cayenne pepper, and salt, and mix thoroughly. Season with more salt, if desired.
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Serves 6
Per :
| Calories | 161 |
| Protein | 5g |
| Total Fat | 13g |
| Saturated Fat | 1.5g |
| Carbs | 9g |
| Cholesterol | 0mg |
| Sodium | 99mg |
| Fiber | 1g |
| Sugar | 3g |
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The cranberries taste great with the cayenne but I'd recommend leaving out the cacao nibs as they give
it a bitter chalkiness.
This is a great mix that I make every October. I substitute regular chocolate chips and everyone LOVES it.