Chipotle and Rosemary Roasted Nuts

Ingredients

  • 2 tbsp canola oil, divided
  • 3 cups whole cashews, unsalted
  • 2 cups whole almonds, unsalted
  • 2 cups whole pecans, unsalted
  • 1/2 cup walnuts, unsalted
  • 1/3 cup pure maple syrup
  • 1/4 cup light brown sugar, lightly packed
  • 3 tbsp freshly squeezed orange juice
  • 1 1/2 tsp ground chipotle powder
  • 3 tbsp minced fresh rosemary, divided
  • 4 tsp kosher salt


Directions

1.  Preheat oven to 350 degrees.  Pour 1 tbsp canola oil onto a large baking pan, spread evenly.  Set aside.

2.  In a large bowl, combine the cashews, almonds, pecans, walnuts, 1 tbsp canola oil, maple syrup, brown sugar, orange juice, and chipotle powder.  Toss to coat the nuts evenly.  Add 2 tbsp rosemary and 2 tsp salt and toss again.

3.  Spread nut mixture evenly onto prepared pan.  Roast nuts for 25 minutes or until the nuts are glazed and golden brown.  Stir twice while nuts are roasting.  Meanwhile, line 2 pans with parchment paper.  Set aside.  Remove from oven and sprinkle with 2 tsp kosher salt and 1 tbsp rosemary.

4.  Immediately transfer nuts to remaining 2 pans in a single layer, dividing evenly.  Be careful not to scrape the extra glaze from the pan onto cooled sheets, this will aid in the nuts not sticking together as much. While nuts are cooling, stir frequently to keep them from clumping together.  Store in an airtight container at room temperature.



Notes:

  • Feel free to use any combination of nuts that you want.  If you do use salted nuts, cut back on the salt in the recipe.
  • Even with spreading them onto a separate pan to cool, the nuts still stuck together but it did help.  Since making them, I've read that an egg while wash helps in them not sticking but haven't tried it yet.
  • For more/less smoky, spicy flavor, increase or decrease ground chipotle powder by 1/2 tsp.   
  • Ground Chipotle Powder is different from Chili Powder.  The Chiptole Powder is what lends to the smoky, sweet flavor.
  • These are great served warm or at room temperature.

Baking with Basil adapted from Barefoot Contessa
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