Mole-Spiced Nuts

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  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 3 cups
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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


  1. 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.
  2. 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.
  3. 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.