Peanuts and Pumpkin Seeds with Chili

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Peanuts and Pumpkin Seeds with Chili

 

Makes 3 cups

 

2 cups roasted peanuts (preferably without salt)

2 tablespoons fresh lime juice

2 teaspoons chili powder

Salt

1 cup hulled pumpkin seeds

 

Turn on the oven to 250 degrees and position a rack in the middle. In a

medium bowl, toss the peanuts with the lime juice until all have been

moistened.

Sprinkle evenly with chili, then toss until the chili evenly coats the nuts.

Spread the nuts into a shallow layer on a baking sheet. Slide into the oven

and bake 20 to 30 minutes, until the chili has formed a light crust on the

nuts. Remove from the oven and sprinkle generously with salt, usually about

1 teaspoon. In a large skillet over medium heat, toast the pumpkin seeds:

spread the seeds into the skillet and, when the first one pops, stir

constantly until all have popped from flat to round, about 5 minutes. Scoop

on top of the peanuts, toss the two together, then scoop the mixture into a

serving bowl.