As written, IMO, this recipe was a waste of good nuts. Despite adding extra ground chile and extra salt, it was still bland. It was also too sweet, probably because there wasn't enough heat or flavor from the chile to counteract the sugar. Although I DO like the combination of those particular nuts, I'd use a different recipe to season them next time. Definitely would not make again.
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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