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Rosemary Chipotle Roasted Nuts

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Servings 8 people

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.
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