Chili-Spiced Nuts

Yields
Makes about 3 1/3 cups; 8 to 12 servings

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.

James Carrier

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

Step 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.

Step 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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 219Calories from Fat 78

% Daily Value *
Total Fat 19g30%

Saturated Fat 2.2g12%
Cholesterol 0.0mg0%
Sodium 98mg5%
Total Carbohydrate 9.9g4%

Dietary Fiber 1.9g8%
Protein 4.6g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Chili-Spiced Nuts