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.
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
How to Make It
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.
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.