Ingredients
4 tablespoons vegetable oil, divided
3 cups unsalted whole roasted cashews (14 ounces)
2 cups unsalted whole walnut halves (7 ounces)
2 cups unsalted whole pecan halves (7 ounces)
1/2 cup unsalted whole almonds (3 ounces)
1/3 cup pure maple syrup, grade B is OK
1/4 cup light brown sugar, lightly packed
3 tablespoons freshly squeezed orange juice
2 teaspoons ground chipotle powder (for hot - add 1 teaspoon cayenne powder)
4 tablespoons minced fresh rosemary leaves, divided
3 teaspoons kosher salt, divided
Directions
Preheat the oven to 350 degrees.
Brush a sheet pan with 1 tablespoon of vegetable oil. Combine the cashews, walnuts, pecans, almonds, 2 tablespoons of vegetable oil, the maple syrup, brown sugar, orange juice, and chipotle/cayenne 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 (8-9 minutes apart works well) with a large metal spatula. Add 1 tablespoon of oil just before the second stirring. Roast until the nuts are glazed and golden brown. Remove from the oven and sprinkle with 1 teaspoon of salt and the remaining 2 tablespoons of rosemary.
Toss well and set aside at room temperature. Stir again after 5 minutes to prevent sticking as they cool. Taste for seasoning. Serve warm or cool completely and store in airtight containers at room temperature.
Spring has sprung. Get out and shoot your Henry
Chipotle and Rosemary Roasted Nuts
Chipotle and Rosemary Roasted Nuts
1 x
You're born & you die. In between you get to shoot a bunch guns. Kind of sums up life to me. - Colorado Bob