Sweet and Salty Pumpkin Seeds

sweet and salty

sweet and salty

So I missed Thanksgiving…well I didn’t actually miss it, I missed sharing it with you! Our Thanksgiving Supper Club was extra special because our Emmanuel Students helped do the cooking and we did it twice! Once here in Gobles and then again in South Haven. Many of our guests said it was the best one yet. The funny thing is I attended a potluck at the South Haven Church a few weeks later and many of the dishes were from our Supper Club! I love it when people are loving my recipes!

I made the Sweet and Salty Pumpkin seeds to kind of be a bacon replacement in the fall salad we made and they worked perfectly! Of course you can use any nut, a am sure almonds would be great.

Spicy and Sweet Mixed Nuts

Eating a handful of nuts each day will help prevent heart disease. So use these spicy and sweet nuts as an appetizer or salad topping to keep you healthy!

  • ½ tablespoon non-hydrogenated margarine
  • 2 teaspoons minced garlic
  • 2 cups nuts or pumpkin seeds
  • ½ cup maple syrup
  • 1 tablespoon liquid smoke
  • ½-1 teaspoon cayenne pepper
  • 1 tablespoon granulated onion
  • ½ tablespoon granulated garlic powder
  • salt to taste
  1. Heat margarine and garlic in a medium sauté pan.
  2. Add nuts or pumpkin seeds and sauté until nuts are toasted and lightly browned.
  3. Add Maple syrup, liquid smoke and cayenne pepper and continue to cook until sugar is caramelized on the nuts and all liquid is evaporated.
  4. Toss in a bowl with onion, garlic and salt.
  5. Spread on a cookie sheet to dry.
  6. Eat these plain or serve them in a salad as a healthy alternative to bacon bits!

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