2 tablespoons chipotle peppers with 1 teaspoon pepper liquid, pureed
1 1/2 cups pecan halves
1 1/2 cups whole almonds
How to Make It
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 15â€� x 10â€� jellyroll pan. Bake at 300° for 20 minutes. Stir, and bake 10 to 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.
Note: You can use 3 cups of any one type of nut for this recipe, if desired.