"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Smoky Nuts, by Wanda Pinkert, is from Wanda Pinkert's Recipe Box,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/4 c. honey 2 tbsp. sugar 2 tbsp. chipotle peppers with 1 tsp pepper liquid, pureed 1 1/2 c. pecan halves 1 1/2 c. whole almonds OR 3 c. of any one type of nut Salt
Combine first 3 ingredients in a medium saucepan. Cook over medium heat until sugar dissolves, stirring often. Stir in nuts. Spread coated nuts in a single layer in a lightly greased 15"x10" jellyroll pan. Bake at 300º for 20 minutes. Stir and bake 10 - 15 more minutes. Spread warm nuts onto aluminum foil or parchment paper; separate nuts with a fork. Lightly sprinkle with salt. Cool before serving Store nuts between layers of parchment paper or wax paper in an airtight container up to 3 days.
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