INGREDIENTS

INSTRUCTIONS

Place nuts and pumpkin seeds in a large mixing bowl; toss to combine. Set
aside.
Roast peppers: Preheat oven to 325F. Arrange the anchor, cayenne, cascabel,
guajillo, and chipotle chili peppers on a baking sheet. Roast 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.
Roast nuts: Divide the nuts between two baking sheets, making a single
layer on each. Bake in the oven 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. Makes 3-1/2 cups (or 28 two-tablespoon servings). May be
stored in tightly seated plastic bags in the refrigerator for up to a 3
weeks. Bring to room temperature before serving.
* Serve these spiced nuts as hors d'osuvres or snacks with cocktails, beer,
or soft drinks. * Finely chopped, they make a great topping for casserole
dishes, sauteed mixed vegetables, or tossed green salads.
Subtitle: 50 spicy vegetarian recipes, cooking with chilies, peppercorns,
mustards, horseradish, and ginger
Chronicle Books ISBN 0-8118-1052-6
Recipe by: Janet Hazen, Red Hot and Green (1996) Posted to Kitmailbox
Digest  by JusNeedlin@aol.com on Mar 24, 1997

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