Mole-Spiced Nuts

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
3 cups
Level:
Easy

Ingredients
  • 1 cup unsalted dry-roasted peanuts
  • 1/2 cup raw pepitas (green pumpkin seeds)
  • 1 cup slivered almonds
  • 1/2 cup corn nuts
  • 2 dried ancho chiles or 2 tablespoons ancho chile powder
  • 2 dried guajillo chiles or 2 tablespoons guajillo chile powder
  • 1/4 teaspoon ground allspice
  • 1 teaspoon ground cumin
  • 2 teaspoons grated orange zest
  • 1/2 teaspoon cayenne pepper
  • 3 tablespoons sugar
  • 2 tablespoons canola oil
  • Kosher salt
Directions

Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the peanuts, pepitas, almonds and corn nuts in a large bowl.

If using dried chiles, pull off the stems and scrape out the seeds. Tear the chiles into 2-inch pieces. Put the chiles, allspice, cumin, orange zest and cayenne in a spice grinder and pulse until the chiles are ground. (If using chile powder, mix the ingredients in a bowl.) Add to the nut mixture. Add the sugar, canola oil and 2 tablespoons salt. Stir with a fork to evenly coat.

Pour the mixture onto the prepared baking sheet. Bake 4 minutes, then stir with a fork and continue baking until lightly golden, about 4 more minutes. Pour the nuts onto a clean baking sheet to cool. Transfer to a serving dish and enjoy.

Photograph by Kang Kim


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