Chipotle Rosemary Roasted Nuts

Chipotle Rosemary Roasted NutsI have a rosemary bush in my garden, and I love all things rosemary.  Combine that with chipotle and it’s a winner!  So, when I watched a show with the Barefoot Contessa making these delicious nuts, I had to try them.  I shared them with the family and they were gone in a flash!

This year, I am sharing them with the Colorado half of my family.  They are a huge hit with them, as well.  Son-in-law #2 even broke out of his mean streak and told me he loved them!  (Just kidding, Randy.)  He’s really a pretty good son-in-law.  We kid–we kid!

Try making these to set out at your next party or for gift-giving.  They will not disapoint!

Chipotle Rosemary Roasted Nuts
Author: 
Recipe type: Snacks
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Vegetable oil
  • 4 cups mixed nut medley (walnuts, pecans, almonds)
  • 2 cups whole roasted unsalted cashews
  • ⅓ cup pure maple syrup
  • ¼ cup light brown sugar, lightly packed
  • 3 tablespoons freshly squeezed orange juice (1-2 oranges)
  • 2 teaspoons ground chipotle powder
  • 4 tablespoons minced fresh rosemary leaves, separated
  • Kosher salt
Instructions
  1. Preheat oven to 350 degrees F.
  2. Cover a large sheet pan with foil and brush with vegetable oil. Combine all the nuts in a large bowl.
  3. In a small bowl, combine 2 tablespoons of vegetable oil, the maple syrup, brown sugar, orange juice and chipotle powder. Pour over nuts in the bowl and stir to combine and coat evenly. Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss again.
  4. Spread the nuts in one layer on the sheet pan. 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.
  5. Toss well and set aside at room temperature, stirring occasionally to prevent sticking. Taste for seasoning.
  6. Serve warm or cool completely and store in airtight container at room temperature.
Nutrition Information
Serving size: Makes 6 cups

Et cetera:  This recipe is adapted from the Barefoot Contessa’s collection.  I wanted to save a little money so I used Organic Blue Agave Maple flavored syrup and it worked just fine.  I also bought the mixed nuts in bulk, but you can use just the walnuts, pecans, almonds and cashews as she suggests here.  I would leave out the peanuts, though.  Also, this is not growing season in Colorado, so we used dried rosemary leaves, using a bit less than the recipe calls for.  I have made this recipe both ways and it is just a matter of preference.