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Name: Chipotle-Honey Glazed Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 12
Cuisine: American
Ingredients: 1/4 c Honey; 2 tb Salad oil; 1/4 ts Salt; 3 c Nuts assortment or 1 kind; 1/4 ts Cayenne or more to taste; 2 tb Sugar; 2 Dried chipotle chilies

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INGREDIENTS

1/4 c Honey
2 tb Salad oil
1/4 ts Salt
3 c Nuts ; assortment or 1 kind
1/4 ts Cayenne ; or more to taste
2 tb Sugar
2 Dried chipotle chilies

Servings

INSTRUCTIONS

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

NOTES

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Chipotle-Honey Glazed Nuts

1/4 c Honey
2 tb Salad oil
1/4 ts Salt
3 c Nuts assortment or 1 kind
1/4 ts Cayenne or more to taste
2 tb Sugar
2 Dried chipotle chilies

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 <phannema@wizard.ucr.edu>

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Nutrition

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Serving Size: 1 Serving (53g)
Recipe Makes: 12

Calories: 249
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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