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.
TOTAL TIME: 25 min
Make about 3 1/3 cups
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