Rosemary Chipotle Roasted Nuts
3 cups whole unsalted cashews (14 oz)
2 cups walnut halves (7 oz)
2 cups pecan halves (7 oz)
1/2 cup whole almonds (3 oz)
2 tbsp olive oil
1/3 cup pure maple syrup
1/4 cup light brown sugar, packed
3 tbsp fresh squeezed orange juice
3 tbsp Latah Creek Muscat
2 tsp group chipotle powder
4 tsp minced fresh rosemary leaves, divided
4 tsp sea salt, divided
Gather ingredients and preheat the over to 350 degrees.
In a large bowl, combine the cashews, walnuts, pecans, almonds, olive oil, maple syrup, brown sugar, orange juice, wine, chipotle powder, two tablespoons of the minced rosemary and two teaspoons of the salt.
Toss to coat the nuts evenly.
Spread the mixture in one layer onto a sheet pan. Roast the nuts for 30 minutes, stirring every ten minutes until glazed and golden brown.
Remove from the oven and sprinkle with the remaining rosemary and salt. As they cool, toss occasionally to prevent sticking. Serve warm or at room temperature.
My friend brought this over as an addition to a girl's night get-together. None of us could stay away from the sweet and spicy taste sensation of these nuts. Amazingly good! Adapted from a recipe by the Barefoot Contessa.