• 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.

Tips

• Serve, or store up to 3 days.