Chile Spiced Nuts
February 2008: Mexican
ingredients
- 1 1/2 cups pecan halves
- 3/4 cup pine nuts
- 3/4 cup hulled pepitas (raw or roasted pumpkin seeds)
- 1/3 cup shelled roasted or raw pistachios
- 3 tablespoons vegetable oil
- 3 tablespoons sugar
- 3/4 to 1 1/4 teaspoons chipotle powder
- About 1/2 teaspoon salt
directions
In a large bowl, mix pecans, pine nuts, pumpkin seeds, pistachios, and oil. Add sugar, 3/4 teaspoon chilies, and 1/2 teaspoon salt; mix to coat nuts evenly. Add more chili and salt to taste. Coat a 10- by 15-inch baking pan with cooking oil spray. Spread nuts in pan. Bake in a 325[degrees] oven, stirring occasionally, until nuts are browned, 15 to 20 minutes. Cool. Serve or store airtight at room temperature up to 1 week.
notes
Make about 3 1/3 cups
Source: Angie

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