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Chile Spiced Nuts
Recipe by Sunset Magazine. This is similar to an unground
version of Chilatas.
Prep and Cook Time: About 25 minutes
Makes: About 31/3 cups; 8 to 12 servings
I N G R E D I E N T S
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
I
N S T R U C T I O N S
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.
Nutritional Information
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| Amount Per Serving |
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| Calories |
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271.96 |
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| Calories From Fat (82%) |
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223.90 |
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% Daily Value |
| Total Fat 26.55g |
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41% |
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| Saturated Fat 3.28g |
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16% |
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| Cholesterol 0.00mg |
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0% |
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| Sodium 111.42mg |
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5% |
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| Potassium 249.24mg |
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7% |
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| Carbohydrates 7.08g |
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2% |
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| Dietary Fiber 3.48g |
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14% |
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| Sugar 0.86g |
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| Sugar Alcohols 0.00g |
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| Net Carbohydrates 3.60g |
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| Protein 5.62g |
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11% |
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Pepitas
Pepitas are pumpkin seeds. Sometimes the
word refers to the inside kernel of the pumpkin seed but can also be the
entire un-hulled seed. Pepitas are popular in Mexico and they are typically
toasted and eaten as a snack. They are also the key ingredient in "pipian" a
type of mole [moh-LAY].
photo by: gourmetsleuth.com raw, hulled
pepitas
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