Chipotle-honey Glazed Nuts

The subject of spiritual experience is at the forefront of thinking in evangelicalism worldwide today. A clear line of division can be drawn between those who insist that the Bible must be the basis by which all spiritual experience is tested and those who regard experience as pre-eminent and resist the tests of Scripture. Is the Word our authority, or is spiritual experience our authority? The Puritans were strong in the area of knowing God by heart experience but they sought to test everything by Scripture. We do well to follow their example.

Erroll Hulse

CATEGORY	CUISINE	TAG	YIELD
Fruits, Grains		Appetizer, Fruit	12	Servings

INGREDIENTS

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

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 <phannema@wizard.ucr.edu>

A Message from our Provider:

“We see a only a glimmering of the plans of God…”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 50 Calories From Fat: 21 Total Fat: 2.3g Cholesterol: 0mg Sodium: 48.8mg Potassium: 4.5mg Carbohydrates: 7.9g Fiber: <1g Sugar: 7.9g Protein: <1g