Spread shelled nuts (except macadamias) in a single layer on a baking pan.
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.
Remove and discard chile stems. Whirl chiles in a blender or food processor
until finely ground.
In a bowl, mix ground chiles, honey, sugar, oil, salt and cayenne.
Add nuts and stir until coated with seasonings.
Pour nuts onto oiled 15 x 10-inch pan; shake into 1 layer.
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.
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.