INGREDIENTS

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>

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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