Chili Peanuts & Pumpkin Seeds


I love nuts of all kinds with all types of seasonings!

This is a great tasting, slightly spicy snack to create as the beginning to any Mexican or South America style dinner as well as a great snack to have with cocktails or beer.

It is super easy to make and something you could create with your family and friends. It would also make a great treat to take while hiking or going on a road trip like the one I am leaving on tomorrow morning for Taos and Santa Fe, NM.

I am taking Jocelyne and my friend Mel on this road trip and thought that these Chili Peanuts & Pumpkin Seeds would get us “in the mood” for some great New Mexico cuisine.

I have been researching the best restaurants to eat at in Taos and Santa Fe and have my list prepared!  I am so looking forward to this trip.  I need a break and I need someone to cook for me for awhile!

Chili Peanuts & Pumpkin Seeds

  • Servings: Servings: 4 cups
  • Difficulty: Difficulty:
  • Print


2 T green chili olive oil, or 1 T butter and 1 T olive oil

3 large garlic cloves, minced

4 cups roasted and salted peanuts, shelled

1/2 c toasted & salted pumpkin seeds

1 -2 T mild chili powder, ancho chili powder, or chipotle chili powder

Note: each of the chili powders above imparts its own flavor profile from mild, to smokey and spicy.


Combine all ingredients in a large bowl and mix well. Spread peanuts on a large cooking sheet that has sides. Bake in a 300 degree oven for 5-10 minutes.  Stir frequently and do not let get too brown or the nuts will have a bitter taste.

Remove from oven. Let cool.  Store in an airtight container for a couple of weeks.

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