Mexican Trail Mix

• 1 cup pumpkin seeds (also known as pepitas)
• 2 garlic cloves, finely minced
• 1/4 teaspoon salt
• 2 teaspoons dried chilies (I use chipotles. If you wish, use a milder chile to tone down the heat.)
• 1 teaspoon sugar
• lime wedge (to garnish)

1. In a heavy cas tiron skillet dry-fry the pumpkin seeds for a few minutes, stirring constantly as they swell. DO NOT burn. They will taste bitter if burnt.
2. Next add the minced garlic and cook for 1-2 minutes, stirring constantly. Add the salt and the crushed toasted chiles. Stir to mix well.
3. Turn the heat off, but keep the pan on the stove. Sprinkle the sugar on the seeds and shake the pan vigorously to coat the seeds.
4. Transfer the pumpkin seeds to a serving bowl and serve with a wedges of lime for squeezing over the pumpkin seeds.
5. Best eaten within a day.

pumpkin seeds, garlic, salt, chilies, sugar, lime

Taken from www.food.com/recipe/mexican-trail-mix-139990 (may not work)