1 1/2 cups pecan halves
3/4 cup pine nuts
3/4 cup hulled pepitas (raw or roasted pumpkin seeds)
1/3 cup shelled roasted or raw pistachios
3 tablespoons vegetable oil
3 tablespoons sugar
3/4 to 11/4 teaspoons chipotle powder
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[degrees] oven, stirring occasionally, until nuts are browned, 15 to 20 minutes. Cool. Serve or store airtight at room temperature up to 1 week.
Amount Per Serving
Calories 271.96
Calories From Fat (82%) 223.90
% Daily Value
Total Fat 26.55g 41%
Saturated Fat 3.28g 16%
Cholesterol 0.00mg 0%
Sodium 111.42mg 5%
Potassium 249.24mg 7%
Carbohydrates 7.08g 2%
Dietary Fiber 3.48g 14%
Sugar 0.86g
Sugar Alcohols 0.00g
Net Carbohydrates 3.60g
Protein 5.62g 11%
Posted: 4/16/2009 1:05:31 PM