Title: Spiced Nuts
Categories: Appetizer
Yield: 6 Servings

		Jim Vorheis
1/2	c	Sunflower nuts
1/2	c	Spanish peanuts
1/2	c	Toasted corn nuts
1	ts	Chili powder
1/4	ts	Cumin
1/8	ts	Garlic powder
1/8	ts	Cayenne pepper

Heat all ingredients in a skillet for about 5 minutes. Stir frequently.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

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