Spicy Pepitas, Pecans, and Almonds
Spicy Pepitas, Pecans, and Almonds
taken from the ‘Tis the Season post
3 cups unroasted, unsalted pumpkin seeds (pepitas)
1.5 cups of Pecans, whole
1.5 cups of Amonds, whole
4 tablespoons of butter, melted
1 tablespoon (or more if preferred) Garlic Powder
2 teaspoons (increase if more heat is desired) Cayenne Pepper
Preheat oven to 350 degrees. Mix nuts in bowl, pour melted butter over them and mix to coat all. Add Garlic Salt, Cayenne Pepper, and additional salt if desired. Pour onto a foil covered baking sheet and bake for approximately 15 minutes. Watch nuts to avoid burning and stir occasionally.
May be used as a crunch salad topping. For a dessert option put a soft carmel on a pecan and then roll in pepita seeds.
Modified from The Austin Junior League’s cookbook, Necessities and Temptations:
