Mexican-Spiced Almonds, Peanuts, and Pumpkin Seeds

Name: Mexican-Spiced Almonds, Peanuts, and Pumpkin Seeds
Yield: Serves 16 (Makes about 2 cups)
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); 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; 2 tablespoons, water; 1 teaspoon, light brown sugar or dark brown sugar; 1 tablespoon, unsalted butter

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Appears in Cook's Illustrated November/December 1999

Appetizers

Snacks

SERVES16 (Makes about 2 cups)

TIME50 minutes, plus 20 minutes cooling

WHY THIS RECIPE WORKS

While developing a tasty but neat spiced nuts recipe, we eliminated two popular methods—boiling the nuts in syrup and tossing them in butter—straight off. The former made the nuts sticky, and the latter dulled their flavor. A third method, ...

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