Spiced Pecans and Pepitas
An irresistible combination of sweet, salt, and crunch.
- Servings: 12
Photography: Anna Williams
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
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.