Mexican-Spiced Almonds, Peanuts, and Pumpkin Seeds

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Mexican-Spiced Almonds, Peanuts, and Pumpkin Seeds


  • 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


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

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