Chipotle-Honey Glazed Nuts
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Chipotle-Honey Glazed Nuts
  Nuts    Fruit    Appetizers  
Last updated 6/12/2012 1:14:59 AM. Recipe ID 44161. Report a problem with this recipe.
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      Title: Chipotle-honey glazed nuts
 Categories: Appetizer, Fruit
      Yield: 12 Servings
 
      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)
 
  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' 




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Recipe ID 44161 (Apr 03, 2005)

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