Spiced nuts

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

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