Zach DeSart
This will work with any nut you want to use.
Recipe information
Yield
Makes about 2 cups
Ingredients
1
cup raw peanuts
1
cups raw pumpkin seeds (pepitas)
2
tablespoons vegetable oil
2
tablespoons crushed chiles de árbol or ½ tsp. cayenne pepper
1
tablespoon kosher salt
Need to make a substitution?
Preparation
Step 1
Toss peanuts and pumpkin seeds with oil, chiles, and salt to coat. Toast on a baking sheet in a 400° oven, tossing often, until golden brown, 5–7 minutes. Let cool.
Step 2
DO AHEAD: Mix can be made 1 week ahead. Store airtight at room temperature.
Nutrition Per Serving
Calories (kcal) 540 Fat (g) 47 Saturated Fat (g) 7 Cholesterol (mg) 0 Carbohydrates (g) 15 Dietary Fiber (g) 5 Total Sugars (g) 2 Protein (g) 20 Sodium (mg) 1450