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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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It is the assortment of nuts in this munchie that gives a decidedly southwestern flair to these nuts: pinon nuts, pumpkin seeds, and pecans. Well, the assortment plus the cayenne and cumin. Frankly, I enjoy these just as much when I forget the spices and just serve the nuts roasted with butter and salt. Which goes to show you that the heat level of these nuts is up to you. Ingredients:
1 cup pine nuts, shelled |
1 cup pecan halves |
1 cup green pumpkin seeds, shelled (pepitas) |
2 -3 tablespoons butter |
generous dashes of cayenne and cumin |
salt |
Directions:
1. Place butter in jelly roll pan and place in the oven. The butter will melt; add the spices to the butter and shake pan to spread seasoned butter over bottom of pan.
2. Add nuts to pan and stir to coat. Roast in preheated oven about 10 minutes or so until nuts are browning and giving off an aroma. Keep your eye on the nuts because they burn quickly. When you begin to smell them, they are done. Stir them several times while roasting. Upon removal from oven, generously salt nuts and remove from pan.
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