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Chipotle and Rosemary Roasted Nuts Recipe

Chipotle and Rosemary Roasted Nuts

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Average Rating:

Total Reviews: 48

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  • 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.

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  • 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.

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  • on March 25, 2013

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    Delicious - a crowd pleaser

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  • on March 01, 2013

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    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.

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  • on February 24, 2013

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    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.

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  • on February 19, 2013

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    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.

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  • on December 31, 2012

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    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.

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  • on December 28, 2012

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    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.

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  • on December 22, 2012

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    Very good with a nice kick at the end. Easy to make. I used them for Christmas gifts.

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  • on December 18, 2012

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    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 :(((

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