Spiced Pecans and Pumpkin Seeds
In the South, sweet spiced pecans signal the start of the fall holiday season. We’ve expanded our geography and mixed the sweet tastes of the South with the spicy taste of the Southwest for the best “handful of nuts” we’ve had in a long time. They are good with a beer, but even better with a glass of champagne!
½ pound pecan halves
½ pound pumpkin seeds, shelled
¼ teaspoon cloves
1 teaspoon chipolte chile powder, or other chile powder
¼ teaspoon cinnamon
1 tablespoon superfine sugar
2 teaspoons fine sea salt
1 tablespoon Olive oil
Pick through nuts for shells. Set aside. Mix all spices, sugar and salt until well combined. Heat a tablespoon of oil in a large heavy-bottomed skillet and add nuts. Toast nuts by stirring frequently and coating all nuts with the olive oil. While nuts are still warm, sprinkle evenly with spice mixture, stirring to coat well. Adjust seasonings and cool nuts on a cookie sheet before serving.
Serves 8 -12
ALL RECIPES ©ELIZABETH KARMEL 2019