Chillied Peanuts and Pumpkin Seeds
Cacahuates y Pepitas Enchilados
Makes 3 cups
Recipe from Season 4 of Mexico - One Plate at a Time
2 cups roasted peanuts (preferably without salt)
2 tablespoons fresh lime juice
2 teaspoons ancho (or guajillo) chile powder (available form national companies, like McCormick, Mexican groceries and internet sites), plus a little arbol chile powder if you like it spicy
1 cup hulled pumpkin (pepita) seeds
Turn on the oven to 250 degrees and position a rack in the middle. In a medium bowl, toss the peanuts with the lime juice until all have been moistened. Sprinkle evenly with chile, then toss until the chile evenly coats the nuts. Spread the nuts into a shallow layer on a baking sheet. Slide into the oven and bake 20 to 30 minutes, until the chile has formed a light crust on the nuts. Remove from the oven and sprinkle generously with salt, usually about 1 teaspoon.
In a large skillet over medium heat, toast the pumpkin seeds: spread the seeds into the skillet and, when the first one pops, stir constantly until all have popped from flat to round, about 5 minutes. Scoop on top of the peanuts, toss the two together, then scoop the mixture into a serving bowl.