Mexican-Spiced Almonds, Peanuts and Pumpkin Seeds

By norsegal8

Ingredients

• 1 1/4 cup sliced almonds (4 1/2 ounces)
• 2/3 cup roasted unsalted peanuts (3 ounces)
• 1/4 cup raw pumpkin seeds (1 ounce)
• Mexican Spice Mix
• 1 tablespoon granulated sugar
• 1 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon garlic powder
• Simple Glaze
• 2 tablespoons water
• 1 teaspoon light brown sugar or dark brown sugar
• 1 tablespoon unsalted butter

Details

Servings 2

Preparation

Step 1

1. Adjust oven rack to middle position and heat oven to 350 degrees. Line rimmed cookie sheet with parchment paper and spread almonds in even layer. Toast 4 minutes, rotate pan; add peanuts and pumpkin seeds, spreading in even layer. Continue to toast until fragrant and color deepens slightly, about 4 minutes longer. Transfer cookie sheet with nuts to wire rack.

2. For the spice mix: While nuts and seeds are toasting, stir together sugar, salt, cinnamon, cumin, coriander, cayenne, and garlic powder in medium bowl; set aside.

3. For the glaze: Bring water, brown sugar, and butter to boil in medium saucepan over medium-high heat, whisking constantly. Stir in toasted nuts and seeds and cook, stirring constantly with wooden spoon, until nuts are shiny and almost all liquid has evaporated, about 1½ minutes.

4. Transfer glazed nuts to bowl with spice mix; toss well to coat. Return glazed and spiced nuts to parchment-lined cookie sheet to cool (can be stored in an airtight container for up to 5 days).