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Spiced Pecans and Pepitas


Sweet, salty, and crunchy, these spice-dusted pecans and pepitas are irresistible.

  • Servings: 12

Source: Martha Stewart Living, November 2007


  • 2 cups pecan halves
  • 3/4 cup raw pepitas (hulled green pumpkin seeds), about 3 ounces
  • 1 1/2 teaspoons vegetable oil
  • 2 teaspoons chili powder
  • 1 1/4 teaspoons coarse salt


  1. Preheat oven to 375 degrees. Toss together pecans, pepitas, oil, chile powder, and salt on a rimmed baking sheet, and spread in a single layer. Bake, stirring once, until well toasted, about 10 minutes. Let cool completely.

Cook's Notes

Mixture can be stored in an airtight container at room temperature for up to 1 week.

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