Mexican-Spiced Almonds, Peanuts, and Pumpkin Seeds
By Yankee Magazine|Jun 24 2007|
Ingredients
1 1/4 cup sliced almonds (4 1/2 ounces)
2/3 cup roasted unsalted peanuts (3 ounces)
1/4 cup raw pumpkin seeds (1 ounce)
Mexican Spice Mix
1 tablespoon granulated sugar
1 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder
Simple Glaze
2 tablespoons water
1 teaspoon light brown sugar or dark brown sugar
1 tablespoon unsalted butter
Instructions
1. Adjust oven rack to middle position and heat oven to 350 degrees. Line rimmed cookie sheet with parchment paper and spread almonds in even layer. Toast 4 minutes, rotate pan; add peanuts and pumpkin seeds, spreading in even layer. Continue to toast until fragrant and color deepens slightly, about 4 minutes longer. Transfer cookie sheet with nuts to wire rack.
2. For the spice mix: While nuts and seeds are toasting, stir together sugar, salt, cinnamon, cumin, coriander, cayenne, and garlic powder in medium bowl; set aside.
3. For the glaze: Bring water, brown sugar, and butter to boil in medium saucepan over medium-high heat, whisking constantly. Stir in toasted nuts and seeds and cook, stirring constantly with wooden spoon, until nuts are shiny and almost all liquid has evaporated, about 1
