Recipe courtesy of Ina Garten
From:
Food Network Magazine
Chipotle and Rosemary Roasted Nuts
Getting reviews...
- Level: Easy
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 610
- Total Fat
- 51 g
- Saturated Fat
- 7 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 6 g
- Sugar
- 16 g
- Protein
- 13 g
- Cholesterol
- 0 mg
- Sodium
- 259 mg
- Level: Easy
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 610
- Total Fat
- 51 g
- Saturated Fat
- 7 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 6 g
- Sugar
- 16 g
- Protein
- 13 g
- Cholesterol
- 0 mg
- Sodium
- 259 mg
Ingredients
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.
