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Chili-Spiced Nuts

Demonstration 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
2. Coat a 10- by 15-inch baking pan with cooking oil spray. Spread nuts in pan. Bake in a 325F
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