Mixed Nuts Mole Recipe
Daily Value: 26%
Sugar-Conscious, Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||44µg||11%|
|Fatty acids, total monounsaturated||25g||0%|
|Fatty acids, total polyunsaturated||10g||0%|
Exclusive from The Daily Meal
We most commonly see mole recipes in liquid form, doused over Latin American chicken or steak dishes, but this recipe presents it dry, baked with nuts to be enjoyed on your coffee table.
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon kosher salt and flakey sea salt
- 1 teaspoon sugar
- 3/4 teaspoon cayenne or other hot chili powder
- 3/4 teaspoon garlic powder
- 3 cups unsalted nuts, such as peanuts, pecan halves, walnuts, almonds, or hazelnuts
- 1/2 cup unsalted, hulled pumpkin seeds
- 2 tablespoons white sesame seeds
- 2 tablespoons unsalted butter, melted
Preheat the oven to 350 degrees.
Stir together the cocoa powder, salt, sugar, cayenne, and garlic powder in a small bowl.
Combine the nuts, pumpkin seeds, and sesame seeds in a medium bowl and stir to mix. Drizzle the melted butter over and toss quickly to evenly coat the nuts. I like to use a rubber spatula for blending the nuts, to be sure the seasoning is well distributed. Sprinkle about 1/2 of the cocoa mixture over and toss well to mix. Repeat with the remaining cocoa mixture; applying in 2 batches helps assure the most even coating of the nuts.
Scatter the coated nuts on a rimmed baking sheet.
Bake until lightly toasted and aromatic, 15-20 minutes, gently stirring the nuts once or twice to ensure even toasting. Let cool on the baking sheet, then transfer to a serving bowl. If you are not serving within a few hours, store in an airtight container for up to 1 week.
Recipe DetailsServings: 6
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