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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Look for the chipotle chiles canned in adobo sauce in the ethnic food aisle. Ingredients:
1 1/2 cups pecan halves |
1 cup cashews |
3/4 cup pistachio nut, roasted and shelled |
1/2 cup pine nuts |
1/3 cup roasted sunflower seeds |
3 tablespoons butter |
2 1/2 teaspoons ground cumin |
1/4 teaspoon garlic powder |
1/4 cup chili sauce, plus |
1 tablespoon chili sauce |
1 chipotle chile in adobo (about 3 inches long) |
1 tablespoon frozen orange juice concentrate |
1 tablespoon dried cilantro, divided |
cooking spray |
Directions:
1. Preheat oven to 300°F Line 14x11 baking sheet with foil and set aside.
2. Combine pecans, cashews, pistachios, pine nuts and sunflower seeds in a large bowl.
3. Combine butter, cumin and garlic powder in a small microwavable bowl. Microwave on high 45-50 seconds or until butter is melted and foamy. Stir to blend.
4. Place butter mixture, chile sauce, chipotle chile and orange juice concentrate in food processor or blender; process until smooth. Pour sauce over nut mixture; stir to coat evenly. Spread mixture in a single layer on prepared baking sheet.
5. Bake about 1 hour, stirring every 10 minutes. Remove from the oven and spray mixture evenly with cooking spray. Sprinkle 1 1/2 tsp dried cilantro over mixture. Stir mixture with a spatula and repeat with additional cooking spray and remaining dried cilantro. Set baking sheet on wire rack to cool.
6. Leave uncovered at least 1 hour before storing in airtight container or resealable plastic food storage bag.
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