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, divided
- Kosher salt
Directions
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.
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By dryheat14_12186578
Scottsdale, 41
on May 18, 2013
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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.
By Tbarr4140
on April 28, 2013
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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.
By jonlin96
El Dorado Hills, CA
on March 25, 2013
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Delicious - a crowd pleaser
Read all 48 reviews