Ingredients
1/4 cup honey
2 dried ancho or chipotle peppers, sliced into fine flakes with a food processor or knife
2 Tbs sugar
2 Tbs olive oil
1 tsp kosher salt
1/2 tsp cayenne pepper
3 cups mixed nuts (pecans, walnuts, cashews, almonds)
Preparation
Preheat oven to 275 Put all ingredients (except the nuts) into a microwaveable bowl Heat for 10-15 seconds until the mixture is the consistency of pancake syrup Stir mixture Gently fold in nuts until thoroughly coated Spread nuts evenly on a rimmed baking sheet lined with a Silpat liner (parchment paper will do) Bake for a total of 25 minutes, turning nuts and shifting pan every 8 minutes Watch closely during the last few minutes of baking to avoid burning Let cool completely THEN break and store (or else you’ll have a giant mound of nut brittle)
