Spiced Pecans And Pepitas -Martha Stewart - cooking recipe

Ingredients

2 cups pecan halves
3/4 cup raw pepitas (hulled green pumpkin seeds)
1 1/2 teaspoons vegetable oil
2 teaspoons chili powder
1 1/4 teaspoons coarse salt

Preparation

Preheat oven to 350.
Toss together pecans, pepitas, oil, chili powder, and salted on a rimmed baking sheet, and spread in a single layer.
Bake, stirring once, until well toasted, about 10 minutes. Let cool completely.
Mixture can be stored in an airtight container at room temperature for up to a week.