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 | CHIPOTLE AND ROSEMARY ROASTED NUTS |  | |
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| Ingredients: |
Vegetable oil
3 cups whole roasted salted cashews (19 ounces) [$11.99]
2 cups whole walnut halves (7 ounces) [$5.49]
2 cups whole pecan halves (7 ounces) [$7.99]
1/2 cup whole almonds (9.5 ounces) [$5.99]
1/3 cup pure maple syrup
1/4 cup light brown sugar, lightly packed
3 tablespoons freshly squeezed orange juice
2 teaspoons ground chipotle pepper
4 tablespoons fresh (or 2 tablespoons dried) rosemary leaves, divided
Kosher salt | |
| Procedures: |
Preheat the oven to 350 degrees.
Brush 2 sheet pans 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 in a large bowl.
Toss to coat the nuts evenly. Add 1/2 the rosemary and 2 teaspoons of salt and toss again.
Spread the nuts in one layer. Roast the nuts for 20 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown.
Remove from the oven and sprinkle the remaining 1/2 the rosemary.
Toss well and set aside at room temperature, stirring frequently to prevent sticking as they cool. Taste for seasoning.
Serve warm or cool completely and store in airtight containers at room temperature. | |
| Notes: |
2012-11-19: We made a batch, jointly, for the family party, and decided to reduce the cooking time to 20 minutes.
2012-04-26: I used one dark pan and, on that pan, there was some burning. [$31.46]
2012-04-04: We made a batch to take to Wyomissing for Easter.
2011-12-22: We used aluminum foil for our first batch and that was a mistake.
2011-12-15: The original recipe was added to our cookbook. | | | | | |
