Mole-Spiced Nuts
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 ⓘ
Instructions
- 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
Nutrition & Diet Analysis (per serving)
708
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).