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2 cups unsalted roasted peanuts
2 tablespoons fresh lime juice
2 teaspoons ancho or guajillo chili powder, plus arbol chili powder if you like it spicy
1 teaspoon salt
1 cup hulled pumpkin seeds
Toss peanuts with lime juice until all are moistened. Sprinkle with chili powder; toss until nuts are evenly coated. Spread nuts in a shallow layer on baking sheet; bake at 250?F until chili powder forms a light crust on nuts, 20 to 30 minutes. Remove from oven; sprinkle generously with salt.
In large skillet over medium heat, toast pumpkin seeds. When one pops stir constantly until all have popped from flat to round, about 5 minutes. Toss with peanuts, then scoop into a serving bowl.
Makes 3 cups
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