Chile Peanut and Pumpkin Seed Snack Mix

From the kitchen of Carly

Nutty peanuts and pumpkin seeds get a serious heat upgrade from crushed chiles de árbol and cayenne, then toasted until golden and impossibly crispy. This spicy, salty snack mix keeps for a week and disappears in minutes.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 cup raw peanuts
  • 11 cup raw pumpkin seeds (pepitas)
  • 12 tablespoons vegetable oil
  • 12 tablespoons crushed chiles de árbol
  • 11/2 teaspoon cayenne pepper
  • 11 tablespoon kosher salt

Instructions

  1. Toss 1 cup raw peanuts and 1 cup raw pumpkin seeds (pepitas) with 2 tablespoons vegetable oil, 2 tablespoons crushed chiles de árbol or 1/2 teaspoon cayenne pepper, and 1 tablespoon kosher salt to coat. Toast on a baking sheet in a 400° oven, tossing often, until golden brown, 5–7 minutes. Let cool.

  2. Do ahead: Mix can be made 1 week ahead. Store airtight at room temperature. Makes about 2 cups.