Recipe courtesy of Jeffrey Saad

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. 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.
Samantha Seneviratne

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