Chipotle and rosemary roasted nuts

By annekeeney

Ingredients

• vegetable oil
• 3 c. whole roasted unsalted cashews (14 oz.)
• 2 c. whole walnut halves (7 oz.)
• 2 c. whole pecan halves (7oz.)
• 1/2 c. whole almonds (3 oz.)
• 1/3 c. pure maple syrup
• 1/4 c. light brown sugar, lightly packed
• 3 T. freshly squeezed orange juice
• 2 t. ground chipotle powder
• 4 T. minced fresh rosemary leaves, divided
• Kosher salt

Preparation

Step 1

Preheat oven to 350 degrees

Brush a sheet pan generously with vegetable oil. Combine the cashews, walnuts, pecans, almonds, 2 T. 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 T. of the rosemary and 2 t. of salt and toss again.

Spread the nuts in one layer. Roast the nuts for 25 minutes, stirring twice with a large metal spatula, until the nuts are glazes and golden brown. Remove from the oven and sprinkle with 2 more teaspoons of salt and the remaining 2 T. 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.