Chipotle and Rosemary Roasted Nuts

Total Time:
40 min
15 min
25 min

8 to 10 servings

  • 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, divided
  • Kosher salt

Preheat the oven to 350 degrees.

Brush a sheet pan generously with vegetable oil. Combine the cashews, walnuts, pecans, almonds, 2 tablespoons of vegetable oil, the maple syrup, brown sugar, orange juice, and chipotle powder on the sheet pan. Toss to coat the nuts evenly. Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss again.

Spread the nuts in one layer. Roast the nuts 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.

View All

Cooking Tips
Loading review filters...

    57 Reviews
    0/1000 characters
    Your Rating:
    Sort by: 
    These are dangerous! Really easy to adapt to the types of nuts you prefer, and the perfect balance of sweet, spicy & savory. Made a batch to take for a weekend getaway with friends, and can't stop snacking on them each time I pass through the kitchen!
    I was just calling you to ask which recipe you used at BB. You didn't answer, I happened to scroll down and here you are! What are the odds?
    these are simply delicious and easy to make. my guests usually want to take the leftovers home with them! Thanks, Ina!
    These were a big hit. I used an equal amount of mixed nuts instead of just 3 kinds of nuts and I didn't have chipotle powder so I just used mexican chili powder. They were still very good but I can't wait to try them with the smoky flavor as well. Clean up was a breeze since I baked them on a silpat sheet and cooled them on parchment paper. Piece of cake.
    These are the best nuts! I made four batches this year over the holidays and they are so delicious and make great gifts. I bumped up the chipotle just slightly after the first batch. And I recommend using all the recommended rosemary. Just delicious!
    Very good and addicting, but I added freshly ground cumin which was a great compliment to the chipotle and orange. Also immediately removed the roasted nuts to cool on non stick cookie sheets, stirred, and they cooled off fast with no sticking. Otherwise, I found they stick like cement to the pan. I also cooked at 325 since I use convection.
    Fabulous! My guests could not stop eating these. I had more almonds so changed the proportions of the types of nuts and the outcome was very good. Thank you for this party hit!
    These nuts were soooo good. Served them at a housewarming party and no one could stop eating them! Keeper for sure and will make them as holiday gifts. Thanks Ina!
    Stick with 350. Parchment unnecessary, but oil the pan. Mis very well until all nuts are coated. Let cool completely before handling. Sweet, salty, and spicy. Yummy! ( I reduced the salt by 1t) 
    I think this is a fantastic recipe. I'm not a huge fan of rosemary, but the combination of the rosemary and the chipotle chili is just delicious. I followed the recipe exactly, however after reading many of the reviews made these two modifications in the roasting process. I used a silpat mat in the sheet pan (that I still coated with the vegetable oil. I set the timer for 8 minutes and tossed the nuts to make sure they were roasting evenly, and repeated that process twice more, for a total roasting time of 24 minutes. The nuts came out perfectly, and clean up is a total cinch.
    What incredible flavors - especially wonderful taste when tried still warm! Chipolte and rosemary - who knew they were such a great pairing? Lessening the amount of salt used by a quarter, I made a batch of these a few days in advance for a party. Tasted when just cool enough not to cause injury was cause for a happiness - a great recipe that is easy to make. The pecans had a lovely creaminess when they were still warm. The downside of preparing them a few days in advance was my husband kept snacking on them (I am sure he wanted to make sure they did not go bad before the party. They still were very tasty served room temperature.
     Other than lessening the amount of salt used, I prepared the recipe as suggested. I was a bit concerned about roasting the coated nuts for so long but everything turned out wonderfully. The consistency was good and some small clusters of nuts remained but could be broken apart with ease if desired.
    Delicious - a crowd pleaser
    These are really yummy! Used closer to 6 cups of nuts and kept other measurements the same. Kept my eye on them after 15 min. in oven and probably ended up cooking them another 6-7 minutes under close watch until all the liquid evaporated. Left the last 2 TBS of rosemary out, it was a bit much for my liking. Originally put them on sheet pan covered with foil and lots of cooking spray. Just mix them around at the end every 2-3 min. until cooled, did not have a sticking problem at all.
    Uggghhhhh! This review is being submitted as a caution to others. I was so looking forward to making these nuts for my Academy Awards cocktail party this evening. They smelled amazing in the oven but BEWARE: they were fine at the 18 minute mark when I stirred them for the 2nd time, but when the oven timer went off at the recommended 25 minute mark, they were charred beyond repair. I'm just sick as they're totally inedible and I just threw out 7.5 cups of nuts! Perhaps the problem was with my oven, but next time I'll keep a watchful eye and take them out of the oven much earlier.
    These are just fabulous... my daughter loves loves loves them and it's a great healthy snack. The first time I used cayenne in place of chipotle and both are great.
    I can sum this recipe up in one word: addicting! I couldn't stop eating them. The mix of sweet, salty and spicy is absolutely wonderful. Just be sure to stir them often once they are out of the oven because do stick.
    Made these to have as a snack for my Christmas Eve company. They were a huge hit. Next time however I will keep them in the oven for only 18-20 minutes. I felt the flavor of the nuts were incredible as they were baking....I tasted the sweet flavors, yet had that kick of chipotle. When I took them out after 25 min, they got almost a smoky, roasted taste that I didn't care for as well.
    Very good with a nice kick at the end. Easy to make. I used them for Christmas gifts.
    This is the first thing I have made from Ina Garten's recipes that I did not like. Don't know what the problem is that I don't like them but would not waste all those nuts again on this recipe :(((
    This was my first time making this recipe. I made a double batch so I could give some as Christmas gifts....well there is about half left!!! I will have to make some more and wait until it is closer to Christmas to make it next year. Thank you Ina for creating this wonderful recipe. It is now a family favorite!!! Thanks from a fellow East Ender!!
    These are absolutely delicious! I made a batch and brought them to work and everyone raved about them. Needless to say I now have a great gift to give for the holidays. Thank you Ina!
    Yummy! With all the different flavors, its a different taste! Little sweet, salty and a small kick to boot!
    Flavors are great together. I could not find Chipotle Powder anywhere and didn't have time to purchase on line. Instead I used Chili Powder and a few pinches of Chipotle Chili Pepper, for some kick. Next time, I will use parchment paper under the nuts while baking, to eliminate the rock hard syrup pan. I had no difficulty with the nuts sticking. I used the suggestion of transferring them immediately to another sheet pan and stirred them until they were broken apart and mostly cool...just a few minutes.
    Ina does it again! Just made a double batch for the Thanksgiving weekend. I made them last year, too. If it hasn't been said already, the easiest way to cool them so they don't stick is to lay them out on new, clean baking sheets and spread them out. I cover baking sheets with foil, spray with Pam and spread the nuts far apart right after their final sprinkle of salt and rosemary. This lets them cool separately with no stick. Cooling them on the pan that you baked them on adds to the stickiness factor.
    If I could give this recipe more stars... I would. Have made this recipe for countless amounts of people, and everyone loves it. It's like crack, it is soooo good. People can't stop eating it! When I see friend, the first thing they ask is when I am going to make some more nuts. Try this recipe and you will never eat another kind of nut recipe again!
     I like spicy so I always add a little more chipotle and a little less salt than what the recipe calls for. Mixing the nuts is the key so they will not stick together. Clean up is NOT as bad as I thought it would be, just use really hot water and the pan comes out clean.
    Great recipe. I've made this many times and always with good results and rave reviews from guests. Stirring during and after cooking is essential. For cooking, I set the timer for 8 minutes, which divides the cooking time into thirds so I know when it's time to stir. I also stir every thre minutes or so when it's cooling. That helps it not to solidify like peanut brittle.
    Great! This is easy to make and I also gave them as gifts! I made a few slight modifications because I didn't have all of the ingredients on hand. See my version at eatingininstead[dot]com.
    This recipe was very good when I first made it for the holidays and I made it again for our annual Oscar party and everyone loved them again.
    So scrumptious! I shared these in treat bags for Christmas and everyone loved them. I used a bit less rosemary since it's such a strong flavor. I used less chipotle powder as well; just depends on how spicy you like things. I also used less salt than the recipe called for. I suggest just tasting along the way to see how the flavors meld for you.
    Great recipe! I gave these as gifts, and will definitely make again for my household and others! In making three batches, I learned that it's important to bake them until they're mostly dry (even if it means baking them at a slightly lower temperature so they don't burn the convection oven worked best!
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    Easy Holiday Appetizers