Chipotle and Rosemary Roasted Nuts

 

This is an adaptation of Ina Garten on Barefoot Contessa: Cook like a Pro. I halved the recipe, used dried rosemary instead of fresh and eliminated the walnuts. Simply personal preference. 

Ingredients:

• Canola oil
• 2 cup raw cashews (lightly roasted at 350-degrees for about 15-20 minutes); cool
• 1 cup pecan halves
• 1 cup whole almonds (lightly roast at 350-degrees for about 15-20 minutes); cool
• 1/4 plus 2 tablespoons maple syrup
• 1/8 cup brown sugar, lightly packed
• 1 1/2 tablespoon orange juice
• 1 teaspoons ground chipotle powder
• 2 tablespoons dried rosemary
• Kosher salt

Directions:

Preheat oven to 350-degrees.

Brush a piece of parchment paper with canola oil and place on a sheet pan.

Combine the nuts in a medium bowl.

Combine the maple syrup, brown sugar, orange juice and chipotle power in a small  bowl.

Combine the wet ingredients with the nuts and spread evenly on the prepared sheet pan.

Roast for 25 minutes ( I like mine for about 40 minutes) stirring twice until nuts are glazed and golden brown. The maple sugar and brown sugar start to carmelize...

Remove from oven and sprinkle with 1 teaspoon salt and 2 tablespoon dried rosemary.  Toss well.

Allow to completely cool. Break up nuts that have stuck together and store in reifrigerator.