Try this Chipotle-Honey Glazed Nuts recipe, or contribute your own.Suggest a better description
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 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 Posted to MC-Recipe Digest V1 #260 Date: Sat, 26 Oct 1996 13:00:32 -0700 (PDT) From: PatH
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|Serving Size: 1 Serving (53g)|
|Recipe Makes: 12|
|Calories from Fat: 166 (67%)|
|Amt Per Serving||% DV|
|Total Fat 18.5g||25 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 10.9g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 0mg||0 %|
|Sodium 5.1mg||0 %|
|Potassium 237.4mg||6 %|
|Total Carbohydrate 18.7g||6 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 15.4g|
|Protein 6.1g||9 %|
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Calories per serving: 249
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