Nueces y Pepitas con Ajo
As pecans and pumpkin seeds are native to Mexico and peanuts disseminated from South America, it should be no surprise that some version of this quite natural combination is now a popular snack.
Makes 3 cups
- 1 tablespoon peanut oil
- 10 cloves garlic, peeled
- 1 cup raw peanuts, papery shells removed
- 1 cup pecan halves
- 1 cup hulled green pumpkin seeds
- 1 teaspoon sea salt
- 1/4 teaspoon ground pequin chile or cayenne
Heat oven to 275 degrees F.
Warm the oil in a heavy skillet and sauté garlic over low heat, stirring often, until it yellows, about 2 minutes.
Spread the nut mixture onto a baking sheet, add the garlic, and bake, stirring occasionally, for 20-25 minutes. When they are all lightly toasted and give off a rich aroma, transfer to absorbent paper. Serve warm or at room temperature.