rick bayless' garlicky habañero macadamia nuts

rick bayless\' garlicky habañero macadamia nuts
6 cloves garlic
2 whole habanero peppers
2 tbsp olive oil
1 tbsp honey
1 tsp salt
3 cups roasted macadamia nuts
about 1 pound
By going paleo, one of the foods we miss the most is salty, crunchy snacks, such as potato chips. This recipe is a great alternative to fix such cravings.
Preheat the oven to 350°F.
In a stainless or cast iron skillet, roast the garlic (in its skin) and chiles over medium heat. Turn them every few minutes until they are soft and blackend in spots. Roast the habanero for about 10 minutes and the garlic for about 10-15 minutes.
Once the garlic is cool enough to handle, peel the skin. Create a smooth paste with the garlic and habanero with a mortar and pestle or with a small food processor.
Mix the oil, honey and salt into the paste.
In a large bowl, evenly coat the macadamia nuts with the paste.
Transfer the macadamia nuts to a parchment paper-lined rimmed baking sheet. Bake for about 20 minutes until the seasoning thickens around the macadamia nuts. Shake or stir the baking sheet from time to time.
Once the macadamia nuts cool, you'll have a crunchy, savory snack!
source: Rick Bayless' website