Yield: 12 Servings
|2||dried chipotle chilies|
|Date: Sat, 26 Oct 1996 13:00:32|
¼ c honey
2 TB sugar
2 TB salad oil
¼ ts salt
¼ ts cayenne -- or more to taste 3 c 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 10minutes 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 15-inch pan- shake into 1 layer. Bake in a 300F oven, stirring often, till golden brown (under skins, if not blanched) and honey mixture hardens, 25to 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 ~0700 (