Yield: 6 servings
Measure | Ingredient |
---|---|
\N \N | Jim Vorheis |
½ cup | Sunflower nuts |
½ cup | Spanish peanuts |
½ cup | Toasted corn nuts |
1 teaspoon | Chili powder |
¼ teaspoon | Cumin |
⅛ teaspoon | Garlic powder |
⅛ teaspoon | Cayenne pepper |
Heat all ingredients in a skillet for about 5 minutes. Stir frequently.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis