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Chile Spiced Nuts

 
Chile Spiced Nuts
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photo credit: Ev Thomas
Pecans, pine nuts, pepitas, and pistachios toasted and flavored with chipotle powder and sea salt.  Recipe by Sunset Magazine. This is similar to an unground version of Chilatas.
Recipe By: Sunset Magazine
  • PrepN/A |
  • TotalN/A |
  • Serves3 1/2 cups (8-12 servings)
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Ingredients

    • 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

Instructions

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.

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