http://www.fromaway.com/
Chipotle and Rosemary Roasted Nuts
Adapted from a recipe by Ina Garten
Ingredients:
- Vegetable oil
- 1 pound mixed nuts (almonds, walnuts, pecans, cashews, hazelnuts, brazil nuts, or any combination), unsalted and unroasted
- 3 tablespoons pure maple syrup
- 2 tablespoons light brown sugar
- 4 1/2 teaspoons freshly squeezed orange juice
- 1 teaspoon ground chipotle powder
- 2 tablespoons fresh rosemary leaves, minced, divided
- Kosher salt
- Preheat the oven to 350 degrees.
- Coat a baking sheet with a generous amount of vegetable oil. In a bowl, toss mixed nuts with one tablespoon of vegetable oil, the maple syrup, light brown sugar, orange juice, and chipotle powder, until coated evenly. Add one tablespoon of the rosemary, 1 teaspoon of the salt, and toss again.
- Transfer the nuts to the prepared baking sheet and spread out into a single layer. Roast for 25 minutes, pausing twice in the cooking time to stir the nuts with a metal spatula before arranging back into a single layer, until the nuts are glazed and golden brownSpread 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 oven and sprinkle with another teaspoon of salt, and the remaining minced rosemary.
- Toss well and set aside, stirring every few minutes to prevent the nuts from sticking together as they cool. Taste for seasoning. Serve warm, or let cool completely.
