Chipotle and Rosemary Roasted Nuts
Chipotle and Rosemary Roasted Nuts
Serves:
Oven temp:
Prep Time:
Cooking Time:
Ingredients
| Qty | Ingredient |
| 3 cups | whole cashews; roasted, unsalted 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 | maple syrup; I use B |
| 1/4 cup | light brown sugar; lightly packed |
| 3 tablespoons | orange juice; freshly squeezed |
| 2 teaspoons | chipotle powder; ground |
| 4 tablespoons | fresh rosemary leaves; minced and divided |
| 2 tablespoons | vegetable oil; + additional for brushing pan |
| 4 teaspoons | Kosher salt |
Method
| Step | Instruction |
| 1 | Preheat oven to 350 degrees. |
| 2 | Brush a sheet pan generously with vegetable oil. Combine cashews, walnuts, pecans, almonds, 2 tablespoons of vegetable oil, maple syrup, orange juice, and chipotle powder on the sheet pan. Toss to coat the nuts evenly. Add 2 tablespoons of rosemary and 2 teaspoons salt and toss again. |
| 3 | 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. |
| 4 | 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 airetight containers at room temperature. |
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