Ina Garten’s Chipotle & Rosemary Spiced Nuts

Ina's Spiced Nuts

When visiting my friend Ruth in California a few years back, she whipped these yummy nuts up for her New Year's Eve party; running outside to snip a bouquet of Rosemary from her garden.  The toasty smell of the nuts roasting along with the heavenly fragrance of the fresh Rosemary is the 1st reward of these tasty treats!

Bring them along with you to your holiday goings, gift them to your neighbors, or savor them for yourself as you sit fireside and read the latest novel.

Ingredients:


■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 or 1 teaspoon orange extract with 2 teaspoons water

■2 teaspoons ground chipotle powder

■4 tablespoons minced fresh rosemary leaves, divided

■Kosher salt

Instructions:

1.Preheat the oven to 350 degrees.

2.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.

3.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.

4.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.