Chili-Spiced Nuts

James Carrier

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
Recipe from Sunset

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Nutritional Information

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. 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. 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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