- 1 Tablespoon unsweetened cocoa powder
- 1 Teaspoon kosher salt and flakey sea salt
- 1 Teaspoon sugar
- 3/4 Teaspoons cayenne or other hot chili powder
- 3/4 Teaspoons 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.