I 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!
- 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
- Preheat oven to 350 degrees F.
- Cover a large sheet pan with foil and brush with vegetable oil. Combine all the nuts in a large bowl.
- 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.
- 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.
- Toss well and set aside at room temperature, stirring occasionally to prevent sticking. Taste for seasoning.
- Serve warm or cool completely and store in airtight container at room temperature.
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.