Ingredients
- 3 cup whole roasted unsalted cashews
- 2 cup whole walnut halves
- 2 cup whole pecan halves
- 1/2 cup whole almonds
- 1/4 cup light brown sugar, lightly packed
- 3 tablespoon freshly squeezed orange juice
- 2 teaspoon ground chipotle powder
- 4 tablespoon minced fresh rosemary leaves, divided
Preparation
Baking Directions:
When I have a little extra time before a party, I'll whip up a batch of these really delicious nuts.
They're sweet, salty, and spicy-with lots of brown sugar, maple syrup, chipotle powder, and fresh rosemary.
Roasting is the process that brings out the most flavor in nuts, and serving them warm is a particularly nice touch.
Chipotle chile powder is different from ordinary chili powder — it's ground dried smoked jalapeños and has a distinctive hot, smoky, sweet flavor.
Preheat the oven to 350 degrees.
Brush a sheet pan generously with vegetable oil.
Combine the cashews, walnuts, pecans, almonds, 2 tablespoons of 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, stirring occasionally to prevent sticking as they cool.
Taste for seasoning.
Serve warm or cool completely and store in airtight containers at room temperature.
