Chipotle Honey Glazed Nuts

Directions

1. The kick in honey glazed nuts comes from two chilies: cayenne and chipotle.
2. The nuts: hazelnuts (filberts), almonds, pine, macadamias, recans, pistachios, walnuts.
3. TO ROAST: Spread shelled nuts (except macadamias) in a single layer on a baking pan. Bake in a 350F oven, stirring often, till golden brown. Allow 5 to 7 min for pine nuts; 8 to 10 min for pecans, pistachios, and walnuts; about 15 min for almonds and hazelnuts.
4. Macadamias need lower heat because they scorch very easily; roast them at 300F about 20 min. Watch nuts carefully since they brown quickly. For more toasted flavor, bake nuts to a darker color.
5. 1. Remove and throw away chili stems. Whirl chilies, with seeds, in a blender or possibly food processor till finely grnd.
6. 2. In a bowl, mix grnd chilies, honey, sugar, oil, salt, and cayenne. Add in nuts and stir till coated with seasonings.
7. 3. Pour nuts onto oiled 10- by 15-inch pan- shake into 1 layer. Bake in a 300F oven, stirring often, until golden (under skins, if not blanched) and honey mix hardens, 25 to 30 min. If necessary, push nuts apart; cold in pan. Serve, or possibly store up to 3 days.
8. Makes 3 c.
9. To Blanch: Remove shells. Immerse nuts in rapidly boiling water till the skins shrivel and loosen, 15 to 20 seconds. Drain; set aside to cold. The skin should slip off easily when rubbed or possibly pinched off.