One of the things I especially love about this time of year is the food. I love fall-inspired dishes and treats, pretty much anything that includes pumpkin, roasted butternut squash, or salads with dried cranberries and (chili-spiced) toasted nuts, especially pecans. In fact, this recipe would be amazing with just pecans or just walnuts. Something about the oily consistency of those nuts tastes especially yummy with chili and honey.
Since tomorrow is the first day of December, I was inspired to get one last fall post in before Christmas sneaks in and takes over. My Advent calendar begins tomorrow so stay tuned for 24 days of fun and cheer!
4 tablespoons unsalted butter
2 cups mixed nuts, or just one type of nut if you prefer (8 ounces)
2 tablespoons honey
1 teaspoon chile powder (chipotle chili power is extra spicy!)
Sea salt, or other salt
Melt the butter in a large skillet over medium heat
Add the nuts, honey, and chili powder, stir to coat well and continue stirring until the honey starts to thicken and caramelize, approximately 8 minutes.
Spread the nuts on a parchment-lined baking sheet, dust with a touch of salt and allow to cool.
These are great to enjoy as a snack, as a topping for your favorite salad, or even mixed with popcorn (yummy!).
Gift Tip: Fill a cute jar or small bag with these for a great gift, or hostess gift for the next holiday party you attend.