Recipe # 1153
Servings: 8
Preparation Time: 0:10
Cook Time: 0:03

1/3 cup Splenda or granular sugar substitute, divided
1/4 tsp Kosher or sea salt
1/4 tsp ground ginger
1/4 tsp ground cumin
1/4 tsp ground cinnamon
1/8 tsp cayenne pepper
1½ Tbsp oil
1 cup dried pumpkin seeds

1. To a small bowl, add 3 tablespoons sugar substitute, salt, ginger, cumin, cinnamon, and cayenne pepper; stir to mix, and set aside.

2. Heat oil in a large sauté pan over medium heat, add pumpkin seeds, stir to coat with oil and cook for 30 seconds to 1 minutes. While stirring, sprinkle seeds with remaining 2 tablespoons sugar substitute, and cook for 30 seconds.

3. Pour seeds in a large bowl, sprinkle with spice blend, stir until seeds are well coated with spices.

4. Pour seeds on a sheet pan, spread to even out.

5. Allow to cool, stirring occasionally until completely cooled.

6. Store in an airtight container for up to 1 week.

Nutrition
Per serving size: 1
Servings: 8
———————————————-
Calories: 59
Calories From Fat: 36
Total Fat: 4.1g
Cholesterol: 0mg
Sodium: 46.2mg
Potassium: 75.9mg
Carbohydrates: 4.4g
Fiber: <1g
Sugar: <1g
Protein: 1.5g