Rosemary and chipotle roasted nuts
- 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
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
2 teaspoons ground chipotle powder*
4 tablespoons minced fresh
rosemary leaves, divided
Preheat the oven to 350 degrees F.
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 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.
*Note: Chipotle chile powder is different from ordinary chili powder –
it’s ground dried smoked jalapeños and has a distinctive hot, smoky,