2 dried chipotle chilies
1/4 cup honey
2 tablespoons sugar
2 tablespoons oil
1/4 teaspoon salt
1/4 teaspoon cayenne, or more to taste
3 cups assorted nuts (hazelnuts, almonds, pine, macadamia, pecans, pistachios, walnuts)
Spread shelled nuts (except macadamias) in a single layer on a baking pan. Bake in a 350, stirring often, until golden. Allow 5 to 7 minutes for pine nuts; 8 to 10 minutes for pecans, pistachios, and walnuts; about 15 minutes for almonds and hazelnuts. Macadamias need lower heat because they scorch very easily; roast them at 300 for about 20 minutes. Watch nuts carefully since they brown quickly. For more toasted flavor, bake nuts to a darker color.
Remove and discard chili stems. Whirl the chilies, with seeds, in a blender or food processor until finely ground. In a bowl, mix ground chilies, honey, sugar, oil, salt and cayenne. Add nuts and stir until coated with seasonings. Pour nuts onto oiled 15 x 10-inch pan; shake into 1 layer. Bake in 300 oven, stirring often, until golden brown (under skins, if not blanched) and honey mixture hardens, 25 to 30 minutes. If necessary, push nuts apart; cool in pan. Serve, or store up to 3 days. Makes 3 cups.