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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Find green hulled pumpkin seeds (pepitas) in Latino markets and natural-food stores. Ground chipotle chilies can be found in some supermarkets; cayenne makes a hotter substitute. Ingredients:
1 1/2 cups pecan halves |
3/4 cup pine nuts |
3/4 cup hulled raw or roasted pumpkin seeds (see notes) |
1/3 cup shelled roasted or raw pistachios |
3 tablespoons vegetable oil |
3 tablespoons sugar |
3/4 to 1 1/4 teaspoons ground dried chipotle chilies or cayenne (see notes) |
about 1/2 teaspoon salt |
Directions:
1. 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.
2. Coat a 10- by 15-inch baking pan with cooking oil spray. Spread nuts in pan. Bake in a 325° oven, stirring occasionally, until nuts are browned, 15 to 20 minutes. Cool. Serve or store airtight at room temperature up to 1 week.
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