Overall it seems like a better idea than it was in actuality. I have been making roasted nut mixtures for awhile now and I tend to like the savory/salty mixes better than the sweet. My wife concurred and said "It's interesting but not for me."
The recipe is straightforward and easy enough to make. I wish I liked the sweet snacks more.
1 pint raw Spanish peanuts
1 pint raw pumpkin seeds
4 teaspoons olive oil
4 teaspoons Bravas salt (see below)
Preheat your oven to 400°F.
Put the peanuts in one large, ovenproof pan and the pumpkin seeds in another one. Toss with the olive oil and salt, dividing evenly between the two pans.
Bake in the middle of the oven for 5 minutes. Remove both pans, toss or stir nuts and seeds, and return to the oven. Repeat this tossing or stirring every 5 minutes for 15 minutes. At that point you should hear some of the pumpkin seeds popping.
At this point, check on the nuts. Continue tossing or stirring them every 3 minutes or so until they are nicely toasted. It should take about 20 minutes for the peanuts to roast, and 22 for the seeds.
Take the pans out of the oven and combine the nuts and seeds. After they’ve cooled for a few minutes, stir to break them up and help cool them down. Taste and adjust seasoning to your liking. Allow to cool completely before eating.
Bravas Salt
1/4 cup kosher salt
2 tablespoons Spanish smoked sweet paprika
2 tablespoons paprika
1 tablespoon sugar
1 tablespoon ground black pepper
pinch cayenne
Mix it all together.
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