Lately I’ve been going on a savory snack binge. I love to buy from the bulk bins at the store, a little bit of this and a little of that is much better than one bag of the same thing. I still have a sweet tooth but savory and spicy would be my first choice every time! It’s so easy to make your own spicy nut snack mix at home.
This week is my second of three posts highlighting Meagan Micozzi’s new cook book, The New Southwest. My first post was this Mushroom and Leek Migas, perfect for a weekend breakfast and next week it’ll be…well I haven’t decided but I’ll also be giving away a copy of Meagan’s book so make sure to return for that!
When I saw the recipe for this snack mix I knew that was the one. Partly because as I mentioned, I’m a savory snacker and more importantly because I’m all out of my bulk bin hodge podge. Usually before I start a recipe I’ll look through the ingredients to get a feel for the dish, and every line made me drool. My only problem was sourcing Spanish peanuts which are slightly smaller and have a distinctive red skin. I really wanted to make this recipe so I adapted and used regular peanuts (sorry Meagan).
I don’t think this made a huge difference except the red skins on the Spanish varieties look way more cool than regular peanuts. If Spanish peanuts were in the movies they’d be The T-Birds from Grease. The smell you get when the nuts are cooking in the oven is amazing. It made me think of curry and Morocco and days spent in the markets of Marrakesh, even though I’ve never been I think this is what it would smell like. I’m bummed I didn’t make a double batch!
Spicy Nut Snack Mix
- 1 1/2 cups Spanish peanuts
- 1 1/2 cups hulled pepitas
- 1 tsp ground ancho chile
- 1 tsp finely ground sea salt
- 1 tsp ground mustard
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp ground oregano preferably mexican oregano
- 1/2 tsp ground coriander
- 1/2 tsp ground white pepper
- 1 tbsp olive oil
- Preheat the oven to 300 degrees F.
- Toss the peanuts and pepitas together in a large bowl.
- Add all of the seasonings and mix together.
- Add the oil and mix well making sure all the spices are evenly distributed.
- Transfer the mixture to a baking sheet and spread in an even layer.
- Place in the oven and roast for 20 minutes.
- After 20 minutes, gently toss the mixture and roast for a further 20 minutes until golden brown and fragrant.
- Serve warm or store in a sealed container for up to one week.