Recipe - Chipotle-Honey Glazed Nuts

2 Dried chipotle chilies
One fourth cup Honey
2 tablespoon Sugar
2 tablespoon Salad oil
One fourth teaspoon Salt
One fourth teaspoon Cayenne; or more to taste
3 cup Nuts; assortment
(or 1 kind)

The kick in honey glazed nuts comes from two chilies: cayenne and chipotle.

The nuts: hazelnuts (filberts), almonds, pine, macadamias, recans,
pistachios, walnuts.
TO ROAST: Spread shelled nuts (except macadamias) in a single layer on a
baking pan. Bake in a 350F 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
300F about 20 minutes. Watch nuts carefully since they brown quickly. For
more toasted flavor, bake nuts to a darker color.
1. Remove and discard chili stems. Whirl chilies, with seeds, in a blender
or food processor until finely ground.
2. In a bowl, mix ground chilies, honey, sugar, oil, salt, and cayenne. Add
nuts and stir until coated with seasonings.
3. Pour nuts onto oiled 10 by 15inch pan shake into 1 layer. Bake in a
300F 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.
Posted at McRecipe on 26 Oc 1996 by 'Path'
Recipe By : Sunset November 1996

Posted to MCRecipe Digest V1 #260

Date: Sat, 26 Oct 1996 13:00:32 0700 (PDT)

From: PatH phannema@wizard.ucr.edu