Mole-Spiced Nuts

• 1 cup unsalted dry-roasted peanuts
• 1/2 cup raw pepitas (green pumpkin seeds)
• 1 cup slivered almonds
• 1/2 cup corn nuts
• 2 dried ancho chiles or 2 tablespoons ancho chile powder
• 2 dried guajillo chiles or 2 tablespoons guajillo chile powder
• 1/4 teaspoon ground allspice
• 1 teaspoon ground cumin
• 2 teaspoons grated orange zest
• 1/2 teaspoon cayenne pepper
• 3 tablespoons sugar
• 2 tablespoons canola oil
• Kosher salt

1. Preheat the oven to 425 degrees F. Line a baking sheet with foil.
2. Mix the peanuts, pepitas, almonds and corn nuts in a large bowl.
3. If using dried chiles, pull off the stems and scrape out the seeds.
4. Tear the chiles into 2-inch pieces.
5. Put the chiles, allspice, cumin, orange zest and cayenne in a spice grinder and pulse until the chiles are ground.
6. (If using chile powder, mix the ingredients in a bowl.)
7. Add to the nut mixture.
8. Add the sugar, canola oil and 2 tablespoons salt.
9. Stir with a fork to evenly coat.
10. Pour the mixture onto the prepared baking sheet.
11. Bake 4 minutes, then stir with a fork and continue baking until lightly golden, about 4 more minutes.
12. Pour the nuts onto a clean baking sheet to cool.
13. Transfer to a serving dish and enjoy.
14. Photograph by Kang Kim

peanuts, pepitas, almonds, corn nuts, chiles, guajillo chiles, ground allspice, ground cumin, orange zest, cayenne pepper, sugar, canola oil, kosher salt

Taken from www.foodnetwork.com/recipes/jeffrey-saad/mole-spiced-nuts-recipe.html (may not work)