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Recipe courtesy of Jeffrey Saad

From: Food Network Magazine

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Total:: 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

Recipe courtesy Jeffrey Saad for Food Network Magazine

My Private Notes

Name: Mole-Spiced Nuts
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 3 cups
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