Make Chipotle Maple Roasted Nuts

28 Dec

I’m busy visiting with family and friends in Chicago, but I thought I’d write a quick post to share a recipe for Chipotle and Rosemary Roasted Nuts courtesy of Ina Garten in the event your looking for some New Year’s Eve party snacks. We made them for last week’s holiday party and they were super popular.  We made a double recipe and they were all gone by the end of the evening.  If you’re looking for drink ideas, check out my post at Offbeat Home.

Maple Chipotle Maple Roasted Nuts

  • Vegetable oil
  • 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)
  • 1/3 cup pure maple syrup
  • 1/4 cup light brown sugar, lightly packed
  • 3 tablespoons freshly squeezed orange juice
  • 2 teaspoons ground chipotle powder
  • 4 tablespoons minced fresh rosemary leaves
  • Kosher salt

Directions

Preheat the oven to 350 degrees F. Brush a sheet pan generously with vegetable oil. Combine the cashews, walnuts, pecans, almonds, 2 tablespoons of the vegetable oil, the maple syrup, brown sugar, orange juice and chipotle powder on the sheet pan; toss to coat. Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss again.

Spread the nuts in one layer. Roast 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 for up to a week.

For more recipes like this one, check out the Domesticity page.

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