Side Pannel
Chipotle-Honey Glazed Nuts
Chipotle-Honey Glazed Nuts
- Recipe Submitted by ADMIN on 09/26/2007
Category: Fruit, Appetizers
Ingredients List
- 2 Dried chipotle chilies
- 1/4 c Honey
- 2 tb Sugar
- 2 tb Salad oil
- 1/4 ts Salt
- 1/4 ts Cayenne; or more to taste
- 3 c Nuts; assortment
- (or 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, 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
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, 25 to 30 minutes. If necessary, push nuts apart;
cool in pan. Serve, or store up to 3 days.
Makes 3 cups
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 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
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, 25 to 30 minutes. If necessary, push nuts apart;
cool in pan. Serve, or store up to 3 days.
Makes 3 cups
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