Source: Sunset magazine - November 1996

2 dried chipotle chiles
1/4 cup honey
2 tablespoons granulated sugar
2 tablespoons vegetable 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 degree F oven, 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 degrees F for about 20 minutes. Watch nuts carefully since they brown quickly. For more toasted flavor, bake nuts to a darker color.

Remove and discard chile stems. Whirl chiles, with, in a blender or food processor until finely ground.

In a bowl, mix ground chiles, 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 a 300 degree F 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.

Yields 3 cups.

To blanch: Remove shells. Immerse nuts in rapidly boiling water until the skins shrivel and loosen, 15 to 20 seconds.  Drain; set aside to cool. The skin should slip off easily when rubbed or pinched off.