Chipotle Honey Mixed Nuts Recipes

HONEY-CHIPOTLE PECANS

Steps:

• Preheat oven to 325°F.
• In a skillet, warm honey with chipotle powder and cinnamon over low heat, then add the nuts and stir to coat evenly.
• Line a baking sheet with parchment paper, then spread nuts evenly in a single layer on the sheet.
• Bake in preheated oven until nuts are fragrant (10-15 minutes).
• Allow to cool slightly (1 minute).
• In a mixing bowl, combine sugar and salt.
• Add the warm pecans, and toss to coat evenly.
• Spread out on fresh sheet of waxed paper and let dry completely.
• Store in an airtight container.

CHIPOTLE HONEY ROASTED PEANUTS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Stir together the sugar, chipotle powder, chili powder, and garlic powder in a small bowl; set aside.
• Stir together the butter, honey, and kosher salt in a large saucepan over medium heat until the butter has melted, and the mixture is bubbly. Stir in the peanuts until well coated, then pour out into a 9x13 inch baking dish.
• Bake in preheated oven until the nuts are golden brown, about 30 minutes. Stir the mixture 2 or 3 times to ensure even cooking. Once done, scrape the peanuts into a large metal bowl, and sprinkle with the spice mixture. Toss the peanuts to evenly coat with the spice mixture. Allow the peanuts to cool to room temperature, tossing every few minutes so the nuts do not stick together.

FEEJ'S SWEET & SPICY CHIPOTLE NUTS

Steps:

• Beat egg white until stiff peaks.
• Drizzle honey into the egg whites while still mixing.
• In a separate bowl, mix chipotle powder, salt, black pepper, cayenne pepper & sugar together.
• Mix all 6 cups of your favorite nuts in the egg white - honey mixture until well coated.
• Pour spice mixture over the nuts & mix until well combined.
• Pour nuts into pan, spreading evenly & bake in 350 oven for about 20-25 minutes or until golden and fragrant. You will want to stir the nuts a couple of times, about every 7 minutes.
• Remove from pan & allow to cool.

CHIPOTLE AND ROSEMARY ROASTED NUTS

Steps:

• Preheat the oven to 350 degrees. Brush a sheet pan generously with vegetable oil. Combine the cashews, walnuts, pecans, almonds, 2 tablespoons of vegetable oil, the maple syrup, brown sugar, orange juice, and chipotle powder on the sheet pan. Toss to coat the nuts evenly. Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss again.
• Spread the nuts in one layer. Roast the nuts for 25 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown. Remove from the oven and sprinkle with 2 more teaspoons of salt and the remaining 2 tablespoons of rosemary. Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning. Serve warm or cool completely and store in airtight containers at room temperature.

HONEY CHIPOTLE PEANUTS

Steps:

• Preheat oven to 325*F Prepare a cookie sheet (with edges) with a liner or spray. Set aside. In a small bowl combine sugar, chipotle chili powder, chili powder and garlic powder. Set aside. In a skillet, combine butter, honey & salt. Cook until it just comes to a boil. Add peanuts to honey butter and stir well to coat. Pour peanuts onto cookie sheet and bake for 10 minutes. Remove from oven, stir peanuts then bake for another 10 minutes. Remove again and stir well, then bake for 5 minutes more. Total baking time 25 minutes. Remove from oven and sprinkle 1/3 of seasoning mixture onto peanuts. Mix well. Sprinkle 1/3 more of seasoning onto peanuts and mix well. Sprinkle last 1/3 of seasoning onto peanuts and mix well. Let cool then store in a glass jar with a lid.

SPICY CHIPOTLE PEANUTS

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with foil; rub lightly with oil.
• Put the egg white, lime zest, sugar, chipotle powder, coriander, garlic powder, 1/2 teaspoon salt and 1 tablespoon oil in a medium bowl. Beat with a fork to combine. Add the peanuts and toss to coat.
• Spread the spiced peanuts on the prepared baking pan in a single layer. Bake until dry and a shade darker, about 15 minutes. Cool completely before adding the cilantro.

CHIPOTLE AND ROSEMARY ROASTED NUTS

Steps:

• Preheat the oven to 350 degrees F. Brush a sheet pan generously with vegetable oil. Combine the cashews, walnuts, pecans, almonds, 2 tablespoons of the vegetable oil, the maple syrup, brown sugar, orange juice and chipotle powder on the sheet pan; toss to coat. Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss again.
• Spread the nuts in one layer. Roast for 25 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown. Remove from the oven and sprinkle with 2 more teaspoons of salt and the remaining 2 tablespoons of rosemary. Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning. Serve warm or cool completely and store in airtight containers at room temperature for up to a week.

MAPLE CHIPOTLE NUTS

Steps:

• 1. Preheat the oven to 300 degrees F. In a small saucepan, bring maple syrup to a simmer over medium heat. Reduce heat and continue to cook stirring until slightly reduced and thickened, 3 to 5 minutes. (The syrup will foam up a bit as it simmers.) Stir in the butter and chipotle until the butter melts.
• 2. Toss the nuts in a medium bowl with the maple mixture to coat evenly, season with 3/4 teaspoon. Spread the nuts out in a single layer on a parchment-lined baking sheet. Bake until golden, stirring occasionally, 20 to 25 minutes. Stir and cool completely. Serve.