Chipotle Honey Glazed Nuts
- 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)
- 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.
This post may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our disclosure policy.