Spiced Pecans and Pepitas -Martha Stewart |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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This is from the Thanksgiving edition of Living magazine. Posting for safe keeping. Ingredients:
2 cups pecan halves |
3/4 cup raw pepitas (hulled green pumpkin seeds) |
1 1/2 teaspoons vegetable oil |
2 teaspoons chili powder |
1 1/4 teaspoons coarse salt |
Directions:
1. Preheat oven to 350.
2. Toss together pecans, pepitas, oil, chili powder, and salted on a rimmed baking sheet, and spread in a single layer.
3. Bake, stirring once, until well toasted, about 10 minutes. Let cool completely.
4. Mixture can be stored in an airtight container at room temperature for up to a week.
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