Chipotle-Honey Glazed Nuts Recipe
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Chipotle-Honey Glazed Nuts Recipe
Chipotle-Honey Glazed Nuts Ingredients:
***** Not Found *****
Chipotle-Honey Glazed Nuts Preparation:
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 10minutes 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, 25to 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
Date: Sat, 26 Oct 1996 13:00:32
~0700 (
| I would rather live in Russia on black bread and vodka than in the United States at the best hotels. America knows nothing of food, love or art. | | Isadora Duncan, America dancer (1878-1927) |
| "When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" | | Alice B. Toklas |
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