Prep 10 mins
Cook 10 mins
This is from the Thanksgiving edition of Living magazine. Posting for safe keeping.
Make and share this Spiced Pecans and Pepitas -Martha Stewart recipe from Food.com.
- 473.18 ml pecan halves
- 177.44 ml raw pepitas (hulled green pumpkin seeds)
- 7.39 ml vegetable oil
- 9.85 ml chili powder
- 6.16 ml coarse salt
- Preheat oven to 350.
- Toss together pecans, pepitas, oil, chili powder, and salted on a rimmed baking sheet, and spread in a single layer.
- Bake, stirring once, until well toasted, about 10 minutes. Let cool completely.
- Mixture can be stored in an airtight container at room temperature for up to a week.
Really good and really easy! Just the right amount of spiciness. I cut the amount of salt in half, but otherwise made as written. Made a nice addition to a snack tray for watching football. Made for Fall 2008 PAC.