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Nuts: Chipotle Honey Glazed Nuts

Source of Recipe

Sunset, Nov. 1996


List of Ingredients

2 dried chipotle chiles
1/4 cup honey
2 tablespoons sugar
2 tablespoons oil
1/4 teaspoon salt
1/4 teaspoon cayenne (or to taste)
3 cups nuts



Recipe

The nuts: hazelnuts (filberts), almonds, pine, macadamias, pecans, pistachios, walnuts. TO ROAST: Spread shelled nuts (except macadamias) in a single layer on a baking pan. Bake in a 350ºF oven, stirring often, until golden. Allow 5 to 7 minutes for pine nuts; 8 to 10 minutes for pecans, pistachios, and walnuts; about 15 minutes for almonds and hazelnuts. Macadamias need lower heat because they scorch very easily; roast them at 300ºF about 20 minutes. Watch nuts carefully since they brown quickly. For more toasted flavor, bake nuts to a darker color.

Remove and discard chili stems. Whirl chilies, with seeds, in a blender or food processor until finely ground. . In a bowl, mix ground chilies, honey, sugar, oil, salt, and cayenne. Add nuts and stir until coated with seasonings. Pour nuts onto oiled 10- by 15-inch pan- shake into 1 layer. Bake in a 300ºF oven, stirring often, till golden brown (under skins, if not blanched) and honey mixture hardens, 25 to 30 minutes. If necessary, push nuts apart; cool in pan. Serve, or store up to 3 days. Makes 3 cups To Blanch: Remove shells. Immerse nuts in rapidly boiling water until the skins shrivel and loosen, 15 to 20 seconds. Drain; set aside to cool. The skin should slip off easily when rubbed or pinched off.