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Chile Spiced Nuts

February 2008: Mexican

  • 1½ cups pecan halves

  • ¾ cup pine nuts

  • ¾ cup hulled pepitas (raw or roasted pumpkin seeds)

  • ⅓ cup shelled roasted or raw pistachios

  • 3 tablespoons vegetable oil

  • 3 tablespoons sugar

  • ¾ to 1¼ teaspoons chipotle powder

  • About ½ teaspoon salt

  • In a large bowl, mix pecans, pine nuts, pumpkin seeds, pistachios, and oil. Add sugar, ¾ teaspoon chilies, and ½ 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.

  • Recipe byAngie
  • Viewed 7 times

TOTAL TIME: 25 min

notes:

Make about 3 1/3 cups

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