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.
Baking with Basil adapted from Barefoot Contessa