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Chilied Peanuts & Pumpkin Seeds
  • 2 tablespoons fresh lime juice
  • 2 teaspoons ancho or chili powder
  • 1 teaspoon salt
  • 1 cup hulled pumpkins seeds
  • Toss peanuts with lime juice until all are moistened.
Sprinkle with chili powder; toss until nuts are evenly coated. Spread nuts in shallow layer on baking sheet; bake at 250 degrees until chili powder forms a light crust on nuts, 20-30 minutes. Remove from oven; sprinkle lightly with salt. 2. In large skillet over medium heat, toast pumpkin seeds. When one pops, stir constantly until all have popped from flat to round, about 5 minutes. Toss with peanuts, then scoop into a serving bowl. Makes 3 cups.