Mixed Nuts Mole

Mixed Nuts Mole
Staff Writer

Cynthia Nims

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. 


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.


Calories per serving:

521 calories

Dietary restrictions:

High Fiber, Low Carb Sugar Conscious, Vegetarian, Gluten Free, Wheat Free, Egg Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, Kosher

Daily value:



  • Fat 46g 70%
  • Carbs 21g 7%
  • Saturated 8g 41%
  • Fiber 8g 30%
  • Trans 0g
  • Sugars 1g
  • Monounsaturated 25g
  • Polyunsaturated 10g
  • Protein 16g 31%
  • Cholesterol 10mg 3%
  • Sodium 399mg 17%
  • Calcium 85mg 9%
  • Magnesium 224mg 56%
  • Potassium 525mg 15%
  • Iron 4mg 22%
  • Zinc 4mg 24%
  • Phosphorus 442mg 63%
  • Vitamin A 38µg 4%
  • Vitamin C 1mg 1%
  • Thiamin (B1) 0mg 11%
  • Riboflavin (B2) 0mg 10%
  • Niacin (B3) 4mg 19%
  • Vitamin B6 0mg 12%
  • Folic Acid (B9) 44µg 11%
  • Vitamin B12 0µg 0%
  • Vitamin D 0µg 0%
  • Vitamin E 0mg 1%
  • Vitamin K 1µg 1%
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