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Ingredients
- 22 servings
- 5 1/4 ounces pecan halves
- 3 3/4 ounces pine nuts or almonds (the pine nuts are hard to pick up when eating)
- 3 1/2 ounces pumpkin seeds or extra cashews or raw peanuts (the pumpkin seeds are also hard to pick up)
- 2 ounces unsalted cashews
- 3 tbsp. EVOO
- 3 tbsp. sugar
- 1 1/4 tsp. chili powder of choice (more or less depending on the heat)
- 1 pinch cayenne (more or less depending on the heat)
- 1/2 tsp. Malden salt
Preparation
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.
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.