Henry Rifle Forums

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.