Every good thing given and every perfect gift is from above, coming down from the Father of lights, with whom there is no variation or shifting shadow. (James 1:17)
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cups pecan halves
cup pine nuts
cup hulled raw or roasted pumpkin seeds
cup shelled roasted or raw pistachios
T. vegetable oil
to 1¼ t. chipotle powder
½ t. salt
In a large bowl, mix pecans, pine nuts, pumpkin seeds, pistachios, and oil. Add sugar, ¾ t. chilies, and ½ t. salt; mix to coat nuts evenly. Add more chili and salt to taste. Coat a 10” x 15” baking pan with cooking oil spray. Spread nuts in pan. Bake in a 325°F oven, stirring occasionally, until nuts are browned, 15 to 20 minutes. Cool. Serve or store airtight at room temperature up to 1 week. About 31/3 cups; 8-12 servings.