Ingredients
1 2 dried chipotle chilies
Directions
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 (
Servings: 12 servings
Chipotle-Honey Glazed Nuts Recipe brought to you by Recipe Ideas
Categories: Nut; Sauce; Vegetable
The History of Recipes
Transcribed cooking instructions as an idea can be found back into ancient history, in truth as far as early Egypt, and maybe even further. However, mostly, these ancient recipes were just very basic pictorial recipes for meal preparation.
Much later, in Roman times a man called Apicius created some documents which described recipes prepared by wealthy roman citizens. In his scrolls, Apicius describes how the roman meals were split into starters, main course and desserts, something that is very familiar to us today. Aspicius also describes how the ancient Romans were skilled in the use of many different spices, including many that are still in use today like bay, rue and asafoetida. Over the succeeding few hundred years, the rich families of the West tried to lay on the most extravagent meals, and because of this chefs and their recipes increased in prestige. Even so, it was during the nineteenth century that fine cooking and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collating, testing, and recording recipes to help cooks of their time. When we get to the twentieth century, cooking publications were increasing in popularity mostly as a result of higher levels of literacy, leisure time and a general increase in wealth. |
We hope you enjoy this Chipotle Honey Glazed Nuts recipe.
