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Spicy Caribbean Seeds
"For a dinner party appetizer I used to saute nuts in butter. To reduce the family's fat intake I decided to substitute extra virgin olive oil for the butter and switch the nuts to seeds. Everyone loves this creation and it can be eaten anytime--breakfast, lunch, dinner or snack time."
Ingredients:

1/4 cup COLAVITA Extra Virgin Olive Oil
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper
2 tablespoons sugar
2 tablespoons honey
3/4 cup pumpkin seeds
3/4 cup sunflower seeds
2 tablespoons sesame seeds
2 tablespoons finely minced crystallized ginger


Preparation:

1. Line a baking sheet with foil. 2. Lightly oil the foil. 3. Heat the 1/4 cup olive oil in a skillet over medium heat. 4. Add the spices, then stir in the sugar and honey. 5. Add the seeds and crystallized ginger. 6. Stir till the seeds are well coated and the mixture is amber in color, about 10 minutes. 7. Transfer to a baking sheet and cool. 8. Break into clusters. Makes about 2 cups and serves 6 - 8
Per Serving: 214 Calories (63.0% from fat); 16g Fat (2g Sat, 7g Mono, 6g Poly); 5g Protein; 16g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 4mg Sodium.  Food Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 3 Fat; 1/2 Other Carbohydrates.