Nueces Y Pepitas Picantes (Spicy Nuts and Seeds)

A Mexican treat from Savoring Appetizers and a good compliment to Mexican beer. Recipe calls for árbol chili but recipe editor would not recognize it, use cayenne if you can't find the other.

• Ready In: 20 mins
• Yields: 4 cups

Ingredients

• 1  tablespoon  peanut oil
• 10  small garlic cloves, peeled
• 1 1⁄2 cups raw peanuts, skins removed
• 1 1⁄2 cups  raw hulled green  pumpkin seeds
• 1  cup pecan halves
• 1  teaspoon sea salt
• 1⁄4-1  teaspoon ground cayenne pepper (depending on taste)

Directions

1. Preheat the oven to 275°.
2. In a frying pan over medium-low heat, warm the oil. Add the garlic cloves and sauté until they begin to turn tan, 3-4 minutes. Stir in the nuts and seeds, coating them well with the oil. Add 1 teaspoon salt and the ground chile, just a pinch at a time, until the taste just tingles the tongue.
3. Spread the nuts and seeds evenly on a baking sheet. Bake for 15-20 minutes, stirring occasionally. Transfer to a bowl, sprinkle with more salt, if needed. Serve warm or at room temperature.