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Halloween is over, time to make use of all those pumpkins!
2 Cups unsalted roasted peanuts
2 tbsp fresh lime juice
2 tsp chili powder (ancho, guajillo, arbol, etc)
1 tsp salt
1 cup hulled pumpkin seeds
1. Toss peanuts with lime juice until all are moistened. Sprinkle with chili powder; toss until nuts are evenly coated. Spread nuts in shallow layer on baking sheet; bake at 250 degrees until chili powder forms a light crust on the nuts, 20-30 minutes. Remove from oven; sprinkle generously with salt.
2. In large skillet over medium heat, toast pumpkin seeds. When one pops, stir constantly until all have popped from flat to round, about 5 minutes. Toss with peanuts, then transfer to a serving bowl.
Makes 3 cups.
3 Responses to “Chilied Pumpkin Seeds & Peanuts”
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nancy
June 12th, 2007 at 10:46 am
You bet I’m going to try this one. I love these things. I use chilied peanuts chopped on top of a recipe I have for shrimp with peanut sauce.
sprouts how to
February 26th, 2009 at 3:31 pm
Could you use partially sprouted seeds to do this
Mr. Seeds
September 21st, 2009 at 5:45 am
I use chilied peanuts chopped on top of a recipe I have for shrimp with peanut sauce.thank u for sharing