Directions

1. Toss peanuts with lime juice until all are moistened. Sprinkle with chili powder; toss until nuts are evenly coated. Spread nuts in a shallow layer on baking sheet; bake at 250˚F until chili powder forms a light crust on nuts, 20 to 30 minutes. Remove from oven; sprinkle generously with salt.
2. In large skillet over medium heat, toast pumpkin seeds. When one pops stir constantly until all have popped from flat to round, about 5 minutes. Toss with peanuts, then scoop into a serving bowl.