Chile Spiced Nuts

total time:: 25 min

Makes 8 to 12 servings

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.