10 oz. macadamia nuts
8 oz. pistachio nuts
8 oz. almonds
8 oz. pumpkin seeds
4 ancho chili peppers
4 dried cayenne or chiltepe chili peppers
3 dried cascabel chili peppers
2 dried guajillo or new mexico peppers
1 chipotle chili pepper
1-1/2 tablespoons hungarian paprika
2 tablespoons kosher salt, or to taste
1-1/2 tablespoons ground cumin
3 tablespoons olive oil
2 tablespoon unsalted butter, melted

Place nuts and pumpkin seeds in a large mixing bowl; toss to combine. Set aside.

Roast peppers: Preheat oven to 325°F. Arrange the anchor, cayenne, cascabel, guajillo, and chipotle chili peppers on a baking sheet. Roast 3-5 minutes or until aromatic, puffy, and a shade darker. Remove

Add to the nut mixture along with the paprika, salt, and cumin and mix well. Drizzle the oil and butter over the nuts and mix well.

Roast nuts: Divide the nuts between two baking sheets, making a single layer on each. Bake in the oven 25-27 minutes, rotating pans between shelves and stirring the nuts

Serve immediately.

Makes 3-1/2 cups.

May be stored in tightly seated plastic bags in the refrigerator for up to a 3 weeks. Bring to room temperature before serving.