this is the best spiced nut recipe--we love it for tailgating! People beg us to make this, and it's really easy!
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.
Yield: Makes about 3 1/3 cups; 8 to 12 servings
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Amount per serving
- Calories: 219
- Calories from fat: 78%
- Protein: 4.6g
- Fat: 19g
- Saturated fat: 2.2g
- Carbohydrate: 9.9g
- Fiber: 1.9g
- Sodium: 98mg
- Cholesterol: 0.0mg
- 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.
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