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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.

This Story Originally Appeared On sunset.com

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Credit: James Carrier

Recipe Summary

Yield:
Makes about 3 1/3 cups; 8 to 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

219 calories; calories from fat 78%; protein 4.6g; fat 19g; saturated fat 2.2g; carbohydrates 9.9g; fiber 1.9g; sodium 98mg.
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