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Chipotle Honey-Glazed Nuts
This recipe is kosher for Passover.
Chipotle Honey-Glazed Nuts Carolyn Jacobson (Highland Park, IL) | Pareve
45 minutes 10 minutes
35 minutes
3 cups

  • 2 dried chipotle chilies
  • ¼ cup honey
  • 2 Tablespoons sugar
  • 2 Tablespoons oil
  • ¼ teaspoon salt
  • ¼ teaspoon cayenne, or more to taste
  • 3 cups assorted nuts (hazelnuts, almonds, pine nuts, macadamia, pecans, pistachios, walnuts)

  1. Spread shelled nuts (except macadamias) in a single layer on a baking pan. Bake at 350°F, stirring often, until golden.*
    *Macadamias need lower heat because they scorch very easily; roast them at 300°F for about 20 minutes.
    Watch nuts carefully since they brown quickly. For more toasted flavor, bake nuts to a darker color.
  2. Remove and discard chili stems.
  3. Whirl the chilies, with seeds, in a blender or food processor until finely ground.
  4. In a bowl, mix ground chilies, honey, sugar, oil, salt and cayenne. Add nuts and stir until coated with seasonings.
  5. Pour nuts onto oiled 15 x 10-inch pan; shake into 1 layer. Bake at 300°F, stirring often, until golden brown (under skins, if not blanched) and honey mixture hardens, 25 to 30 minutes.
  6. If necessary, push nuts apart; cool in pan.

Serve immediately or store for up to 3 days.

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