Directions

1. Put the honey, sugar, salt, and Chili Today blend into a 2-cup Pyrex measuring cup. Line a cookie sheet with baking parchment. Set both aside.

2. Dump the pepitas and almonds into a large, non-stick skillet set over medium heat. Toss or stir until the pepitas are puffed and both seeds and nuts are lightly toasted, about 6 minutes. Remove the skillet from the heat.

3. Pop the honey mix into the microwave and cook on high for 30 or 40 seconds. (The honey will bubble-up madly, hence the over-sized measuring cup.) Remove the cup from the microwave and give its contents a stir.

4. Return the skillet to the heat and pour the honey/spice mixture over the pepitas and almonds. Cook, stirring constantly, for another 2 minutes. Sprinkle the orange zest over the mixture, then scoop it onto the parchment-lined cookie sheet, spreading it into a single layer. Cool for 10 minutes, then turn chunks of the mix over to cool completely. (The honey coating will crisp as it cools.) Store in an airtight container for up to a week.