Roasted Chili Pepper Nuts Recipe

ingredients

10 ounces macadamia nuts
8 ounces pistachio nuts
8 ounces almonds
8 ounces pumpkin seeds
4 ancho chili peppers
4 dried cayenne or chiltepe chili peppers
3 dried cascabel chili peppers
2 dried guajillo or New Mexico peppers
1 chipotle chili pepper
1 1/2 tablespoon Hungarian paprika
2 tablespoons kosher salt, or to taste
1 1/2 tablespoon cumin
3 tablespoons olive oil
2 tablespoons unsalted butter, melted

directions

Place nuts and pumpkin seeds in a large mixing bowl. Toss to combine. Set aside.

To Roast Peppers: Preheat oven to 325 degrees F.

Arrange the ancho, cayenne, cascabel, guajillo and chipotle chili peppers on a baking sheet. Roast for 3 to 5 minutes or until aromatic, puffy, and a shade darker. Remove from the oven and cool to room temperature.

Remove stems and seeds and discard. Using an electric spice grinder, pulverize the chilies in batches to a fine powder.

Add to the nut mixture along with the paprika, salt, and cumin and mix well. Drizzle the oil and butter over the nuts and mix well.

To Roast Nuts: Divide the nuts between 2 baking sheets, making a single layer on each. Bake in the oven for 25 to 27 minutes, rotating pans between shelves and stirring the nuts from time to time. Remove from oven and cool to room temperature.

Serve immediately.

nutrition data

Nutritional data has not been calculated yet.