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Add a photoServings: 12
Ingredients
- 2 x Dry chipotle chilies
- 1/4 c. Honey
- 2 Tbsp. Sugar
- 2 Tbsp. Salad oil
- 1/4 tsp Salt
- 1/4 tsp Cayenne, or possibly more to taste
- 3 c. Nuts, assortment (or possibly 1 kind)
Directions
- 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, till golden brown. Allow 5 to 7 min for pine nuts; 8 to 10 min for pecans, pistachios, and walnuts; about 15 min for almonds and hazelnuts.
- Macadamias need lower heat because they scorch very easily; roast them at 300F about 20 min. Watch nuts carefully since they brown quickly. For more toasted flavor, bake nuts to a darker color.
- 1. Remove and throw away chili stems. Whirl chilies, with seeds, in a blender or possibly food processor till finely grnd.
- 2. In a bowl, mix grnd chilies, honey, sugar, oil, salt, and cayenne. Add in nuts and stir till coated with seasonings.
- 3. Pour nuts onto oiled 10- by 15-inch pan- shake into 1 layer. Bake in a 300F oven, stirring often, until golden (under skins, if not blanched) and honey mix hardens, 25 to 30 min. If necessary, push nuts apart; cold in pan. Serve, or possibly store up to 3 days.
- Makes 3 c.
- To Blanch: Remove shells. Immerse nuts in rapidly boiling water till the skins shrivel and loosen, 15 to 20 seconds. Drain; set aside to cold. The skin should slip off easily when rubbed or possibly pinched off.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 45g | |
| Recipe makes 12 servings | |
| Calories 253 | |
| Calories from Fat 167 | 66% |
| Total Fat 19.88g | 25% |
| Saturated Fat 2.75g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 278mg | 12% |
| Potassium 209mg | 6% |
| Total Carbs 16.62g | 4% |
| Dietary Fiber 3.1g | 10% |
| Sugars 9.49g | 6% |
| Protein 5.95g | 10% |
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