I’ve been making this Ina Garten recipe for Rosemary Chipotle Nuts for years. Miss Twist begs me to make them at Christmastime. Not only are they delicious to have out for happy hour with sips and a lovely charcuterie spread, but I like to make several batches and package them up in cellophane bags for hostess gifts during the holiday season. I always purchase large bags of nuts at Costco because they keep the price affordable, and you can freeze any unused nuts for later use.
I’ve made a few notes below in the recipe – please be sure to use real, pure maple syrup, not Log Cabin or any other imitation. I really like the bourbon vanilla syrup from Trader Joe’s. Also, use fresh rosemary, not dried. Your neighbor probably has some you can kindly ask to cut in exchange for a bag of roasted nuts. Otherwise, buy it fresh from the grocery store. Another thing to note is that I am not a big fan of walnuts, so I omit them and replace them with almonds. You can play around with the nuts you prefer.
Rosemary Chipotle Roasted Nuts
Ingredients
- 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 Don't use pancake syrup, use real pure maple syrup. I like the bourbon maple syrup from Trader Joe's
- 1/4 cup light brown sugar, lightly packed
- 3 TBL freshly squeezed orange juice Use juice from an orange, not the orange juice you drink
- 2 tsp ground chipotle powder
- 4 TBL minced fresh rosemary leaves, divided Do not use dried. If you don't have fresh rosemary ask a neighbor if they have some you can use, or buy fresh at the market
- 4 tsp Kosher salt, plus more to taste if needed
- Vegetable Oil
Instructions
- Preheat 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.
These nuts are gorgeous in a bowl served alongside your appetizers and a glass of wine! Enjoy!
Hospitality is in my DNA. I founded Home with a Twist, a daughter’s twist on her mother’s traditions, in memory of my mother to celebrate her life and the gifts she shared with me. Mother loved to celebrate life’s occasions – big and small.
