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.