Photo: Chipotle and Rosemary Roasted Nuts Recipe
Ingredients
- Vegetable oil
- 3 cups whole roasted unsalted cashews (14 ounces)
- 2 cups whole walnut halves (7 ounces)
- 2 cups whole pecan halves (7 ounces)
- 1/2 cup whole almonds (3 ounces)
- 1/3 cup pure maple syrup
- 1/4 cup light brown sugar, lightly packed
- 3 tablespoons freshly squeezed orange juice
- 2 teaspoons ground chipotle powder
- 4 tablespoons minced fresh rosemary leaves
- Kosher salt
Directions
Preheat the oven to 350 degrees F. Brush a sheet pan generously with vegetable oil. Combine the cashews, walnuts, pecans, almonds, 2 tablespoons of the vegetable oil, the maple syrup, brown sugar, orange juice and chipotle powder on the sheet pan; toss to coat. Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss again.
Spread the nuts in one layer. Roast for 25 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown. Remove from the oven and sprinkle with 2 more teaspoons of salt and the remaining 2 tablespoons of rosemary. Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning. Serve warm or cool completely and store in airtight containers at room temperature for up to a week.
Photograph by Quentin Bacon
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By sknickerbocker
Twin Cities, MN
on December 23, 2012
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Just made this for Christmas Eve tomorrow; mmmmmm yum! Sweet and spicy goodness! I just made half the recipe and it turned out great. Just a hard sticky pan to clean but otherwise awesome!!!
By snowbird_13058335
Amarillo, 83
on January 29, 2012
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This was a great recipe. We made it for teachers and friends and received great reviews. We have made it twice since. The spice was just right for our Texas taste. I used parchment paper to aid in clean up. I think this is definitely a keeper recipe for us.
By puddletown2_2416412
Vancouver, WA
on December 20, 2011
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I took my queue from the reviewers and reduced the oven temp to about 330. I also transferred the hot nuts to another oiled baking sheet to cool, that seemed to help them from sticking together. Next time I make them - which will be very soon - I will cut down on the chipotle powder just a bit. They were a little too spicy for our taste. Otherwise a terrific treat to have around during the holidays.
Read all 7 reviews