Source: dLife

Chili powder and cayenne pepper spice up these roasted pecans, pistachios, and pine nuts.

Servings

12 oz PLANTERS Pecan Halves , 1 1/2 cups
6 oz pine nuts , equal to 3/4 cup
0.75 cup pumpkin seeds
0.33 cup pistachios , shelled
3 tbsp vegetable oil
3 tbsp sugar
0.5 tsp ground cayenne (red pepper) , to taste
0.5 cup salt , to taste
1 cooking spray
0.5 tsp chili powder

1 Preheat oven to 325°F.
2 In large bowl, combine pecans, pine nut, pumpkin seeds, pistachios, and oil. Add sugar, cayenne pepper ,and salt. Toss to coat well.
3 Coat 10" x 15" baking sheet with cooking spray. Spoon nuts evenly onto prepared baking sheet.
4 Cook 15 to 20 minutes or until nuts are brown, shaking pan frequently. Remove from oven. Cool to room temperature and serve.

Store in airtight container for up to 1 week.