S p i c e d P e c a n s a n d P e p i t a s

By Astrid

Ingredients

• 2 cups pecan halves
• 3/4 cup raw pepitas (hulled green pumpkin seeds),
• about 3 ounces
• 1 1/2 teaspoons vegetable oil
• 2 teaspoons chili powder
• 1 1/4 teaspoons coarse salt

Preparation

Step 1

1. P reheat oven to 375 degrees. Toss together pecans, pepitas,
oil, chili powder and salt on a rimmed baking sheet, and
spread in a single layer.
2. Bake, stirring once, until well toasted, about 10 minutes.
Let cool completely. Mixture can be stored in an airtight
container at room temperature for up to 1 week.