Spicy Peanuts and Pumpkin Seeds

Chili-spiced peanuts and pumpkin seeds make a great fall snackPhotographed by Fred ConradChili-spiced peanuts and pumpkin seeds make a great fall snack

Rick Bayless, chef at the upscale Mexican restaurant Frontera Grill in Chicago, uses pumpkins to add a spicy, nutty kick to everything from salad to risotto to flan. When cooking with this autumn gourd, make sure you buy a pie pumpkin (available at grocery stores or farmers’ markets), he says, not a jack-o’-lantern. Try this spicy pumpkin snack:

Ingredients

  • 2 cups unsalted roasted peanuts
  • 2 tablespoons fresh lime juice
  • 2 teaspoons ancho or guajillo chili powder, plus arbol chili powder if you like it spicy
  • 1 teaspoon salt
  • 1 cup hulled pumpkin seeds

    How to make it 

  • 1

    Toss peanuts with lime juice until all are moistened. Sprinkle with chili powder; toss until nuts are evenly coated. Spread nuts in a shallow layer on baking sheet; bake at 250°F until chili powder forms a light crust on nuts, 20 to 30 minutes. Remove from oven; sprinkle generously with salt.

  • 2

    In large skillet over medium heat, toast pumpkin seeds. When one pops stir constantly until all have popped from flat to round, about 5 minutes. Toss with peanuts, then scoop into a serving bowl. Makes 3 cups.

For more pumpkin recipes from Rick Bayless, check out:
Smoky Braised Mexican Pumpkin
Avocado-Mango Salad with Fresh (or Blue) Cheese, Bacon and Toasted Pumpkin Seeds
Chicken in Pueblan Green Pumpkin Seed Sauce

Become more interesting every week!

Get our Read Up newsletter

how we use your e-mail
We will use your email address to send you this newsletter. For more information please read our privacy policy.