Chili Peanuts and Pumpkin Seed Snack Mix

This is a Ricky Bayless recipe found in the June 2007 issue of Health Magazine. Serving size is about 3 tablespoons for 112 calories.

• Ready In: 25 mins
• Serves: 24

Ingredients

• 2  cups  dry-roasted unsalted peanuts
• 2  tablespoons fresh lime juice
• 2  teaspoons chili powder
• 1  teaspoon salt
• 1  cup  pumpkin seeds, unsalted
• 1⁄2 cup golden raisin
• 1⁄2 cup  dried apricot, chopped

Directions

1. Preheat oven to 250°F Position rack in the middle of the oven.
2. In a bowl toss the peanuts with the lime juice until moistened. Sprinkle with the chili powder and toss until coated. Spread the peanuts in one layer on a flat baking sheet and bake for 20-30 minutes or until a light crust if formed. Careful not to burn! Remove from oven and sprinkle lightly with salt.
3. Meanwhile place the pumpkinseeds in a large skillet over medium heat. When the first one pops, stir constantly until all the kernals have popped from flat to round.
4. Combine the pumpkinseeds with the peanuts, raisins and chopped apricots.
5. Store in an airtight container for up to a week.