Chile Peanuts and Pepitas

The perfect combination of salty and spicy and very addictive.  The original recipe, from Bon appetit August 2014,  called for baking in a 400 F oven for 7 minutes.    It is summer.  I don’t know about yours, but my kitchen is hot enough already so my instructions are for stove top cooking.  I have reduced the salt by a third to suit our personal tastes.


1 cup raw peanuts, removed from their shells

1 cup raw pepitas (peeled pumpkin seeds)

2 Tablespoons cooking oil

1/2 teaspoon cayenne pepper

2 teaspoons kosher salt

Heat oil in deep sided frying pan until shiny, medium high heat.    Add nuts, salt and cayenne pepper and stir well to combine.   Reduce to medium and cook, stirring frequently to prevent burning, until pepitas are popping and peanuts are starting to turn a nice golden colour.  About 10 minutes in total.  Allow to cool completely before serving.



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