Rosemary & Chipotle Spiced Nuts

Last night I was up ’til 11:30 (way past my bedtime) making spiced nuts. But it was worth it. Oh my goodness, these are yummy. Spicy, sweet, and salty. Mmmmm, all kinds of good. We are headed out of town for Thanksgiving and I wanted to make these as a little gift to bring for our hosts —something to snack on tomorrow during the day when maybe we don’t want to eat a whole meal before the big dinner, but want a little somethin’ somethin’ to munch on.

I got this recipe off of Pinterest, and it’s from Ina Garten’s book, How Easy is That? Here’s the link to the recipe.

Chipotle & Rosemary Spiced Nuts
2 Tbsp. vegetable oil (and more for oiling pan)
3 cups whole, roasted, unsalted cashews (14 ounces)
2 cups whole walnut halves (7 ounces)
2 cups whole pecan halves (7 ounces)
1/2 cup whole almonds (3 ounces) (We forgot the almonds at the store, so we went without and just used a little bit more walnuts and pecans)
1/3 cup pure maple syrup
1/4 cup light brown sugar, lightly packed
3 tablespoons freshly squeezed orange juice (I used store-bought)
2 teaspoons ground chipotle powder
Kosher salt
4 tablespoons minced fresh rosemary leaves, divided (I used a little less. my poor rosemary plant would have been stripped bare if I used 4 Tbsp worth!)

Preheat the oven to 350° F.

Brush a sheet pan generously with vegetable oil. Combine your nuts with vegetable oil, the maple syrup, brown sugar, orange juice, and chipotle powder on the sheet pan. Toss to coat the nuts evenly. Add 2 tablespoons of the rosemary and 2 teaspoons 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 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. At this point, the pan was reeally sticky and starting to harden, and the nuts were all getting stuck in it. So to prevent a disaster, I moved the nuts onto a clean pan. While they were cooling, I used a fork to break everything up so they didn’t all stick together.

Cool completely and store in airtight containers at room temperature.

I put mine in some mason jars with cute little labels! Happy munching!

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