Chile Spiced Nuts

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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)



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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