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Chili-Spiced Nuts

James Carrier
Yield Makes about 3 1/3 cups; 8 to 12 servings
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

Nutrition 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

How to Make It

  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.