Chili-Spiced NutsDemonstration recipe for Cooking Light and Sunset Magazines Makes about 3 cups |
| 1 1/2 cups pecan halves 3/4 cup pine nuts 3/4 cup hulled raw or roasted pumpkin seeds 1/3 cup shelled roasted or raw pistachios 3 tablespoons vegetable oil 3 tablespoons sugar 3/4 to 1 1/4 teaspoons ground dried chipotle chilies or cayenne 3/4 teaspoon salt 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°F oven, stirring occasionally, until nuts are browned, 15 to 20 minutes. Cool. Serve or store airtight at room temperature up to 1 week. CALORIES 219(78% from fat); FAT 19g (sat 2.2g); PROTEIN 4.6g; CHOLESTEROL 0.0mg; SODIUM 98mg; FIBER 1.9g; CARBOHYDRATE 9.9g |