Ingredients

• 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

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Instructions

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