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

How to Make It

Step 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.

Step 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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