Chipotle Honey Glazed Nuts

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  • 2 dried chipotle chiles
  • 1/4 cup honey
  • 2 tablespoons granulated sugar
  • 2 tablespoons vegetable oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne, or more to taste
  • 3 cups assorted nuts (hazelnuts, almonds, pine, macadamia, pecans, pistachios, walnuts)


  1. Spread shelled nuts (except macadamias) in a single layer on a baking pan.
  2. Bake in a 350 degrees F 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 300 degrees F for about 20 minutes. Watch nuts carefully since they brown quickly. For more toasted flavor, bake nuts to a darker color.
  3. Remove and discard chile stems. Whirl chiles in a blender or food processor until finely ground.
  4. In a bowl, mix ground chiles, honey, sugar, oil, salt and cayenne.
  5. Add nuts and stir until coated with seasonings.
  6. Pour nuts onto oiled 15 x 10-inch pan; shake into 1 layer.
  7. Bake in a 300 degrees F oven, stirring often, until golden brown (under skins, if not blanched) and honey mixture hardens, 25 to 30 minutes. If necessary, push nuts apart; cool in pan.
  8. Serve, or store up to 3 days.

Yield: 3 cups

Source: Sunset magazine - November 1996

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.