1 cup raw unshelled pumpkin seed (the smaller green kind)
vegetable oil
½ tsp cayenne pepper
1 Tbsp kosher salt
Instructions
Toss 1 C raw peanuts and 1 cup raw pumpkin seeds (the smaller green kind) with 2 TBSP vegetable oil, ½ tsp cayenne pepper and 1 TBSP kosher salt to coat.
Toast on a baking sheet at 400 degrees, tossing often, until golden brown, about 5-7 minutes.
Let cool.
Can be made up to a week ahead and stored in an airtight container.
Recipe by JOYFUL scribblings at https://www.joyfulscribblings.com/2015/05/hot-cocktail-peanut-mix-recipe/