Chipotle and Rosemary Roasted Nuts
A pinch of salt, a dash of spice, and a sprinkle of sweet. Served as an appetizer or kept out for a day of grazing, these roasted nuts are sure to be a hit at any party.
Ingredients
- Vegetable oil
- 3 cups whole roasted unsalted cashews (14 oz)
- 2 cups whole walnut halves (7 oz)
- 2 cups whole pecan halves (7 oz)
- 1/2 cup whole almonds (3 oz)
- 1/3 cup pure maple syrup
- 1/4 cup light brown sugar, lightly packed
- 3 tbsp freshly squeezed orange juice
- 2 tbsp ground chipotle powder
- 4 tbsp minced fresh rosemary leaves
- Kosher salt
Pairs Well With
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.
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