Chipotle Honey Glazed Nuts Recipe
image by Allenlee Pierce
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.
Be alert! 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.
Remove and discard chile stems. Whirl chiles, with seeds, in your special coffee-grinder until finely ground.
In a bowl, mix your freshly ground chiles with the rest of the ingredients. Add the nuts last and stir until coated with seasonings.
Pour nuts onto oiled 10- by 15-inch pan- shake into 1 layer. Bake in a 300F oven, 25 to 30 minutes, stirring often, till golden brown (check under skins, if not blanched), and the honey mixture hardens. If necessary, push nuts apart; cool in pan.
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. Enjoy!