10 oz Macadamia nuts
8 oz Pistachio nuts
8 oz Almonds
8 oz 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 tbsp Hungarian paprika
2 tbsp Kosher salt, or to taste
1 1/2 tbsp Ground cumin
3 tbsp Olive oil
2 tbsp Unsalted butter, melted
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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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