Chili-Spiced Nuts

Chili-Spiced Nuts Recipe
James Carrier
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.


Makes about 3 1/3 cups; 8 to 12 servings

Recipe from


Nutritional Information

Calories 219
Caloriesfromfat 78 %
Protein 4.6 g
Fat 19 g
Satfat 2.2 g
Carbohydrate 9.9 g
Fiber 1.9 g
Sodium 98 mg
Cholesterol 0.0 mg


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


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.

June 2003
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