Hot Peanuts and Pepitas

Several bowls of these nibbles sitting on cocktail or side tables will be appreciated by those who have the munchies prior to dinner or a cocktail buffet. Test the heat and choose your chiles which can range from smoked paprika to dried and crushed serranos or chile arboles. Preserve the taste buds for your homecooked spread.

2 tablespoons of olive oil

2 tablespoons of chile powder (your choice)

1 tablespoon of garlic salt

1 cup of shelled raw peanuts

1 cup of raw pumpin seeds

Mix well and turn out onto a cookie sheet and roast at 275 degrees until brown. Check every five minutes to keep from burning. Pour out onto paper towels to remove excess oil and store in a ziplock bag until needed. This will keep for a week or ten days and may be warmed before serving.

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