Chipotle and Rosemary Roasted Nuts  Ingredients:       Vegetable oil    3 cups (14 ounces) whole roasted unsalted cashews       2 cups (7 ounces) whole walnut halves    2 cups (7 ounces) whole pecan halves       1/2 cup (3 ounces) whole almonds    1/3 cup pure maple syrup       1/4 cup light brown sugar, lightly packed    3 tablespoons freshly squeezed orange juice       2 teaspoons ground chipotle powder (use chipotle powder - not chili powder)    4 tablespoons minced fresh rosemary leaves, divided       4 teaspoons Kosher salt, divided

Preparation:

•Preheat oven to 350℉. •Brush a sheet pan generously with vegetable oil. •Combine cashews, walnuts, pecans, almonds, 2 tablespoons of vegetable oil, maple syrup, brown sugar, orange juice, and chipotle 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 nuts in one layer. •Roast nuts for 25 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown. •Remove from the oven and sprinkle with 2 more teaspoons of salt and the remaining 2 tablespoons of rosemary. •Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. •Taste for seasoning. •Serve warm or cool completely and store in airtight containers at room temperature.

Comments:

Ina Garten

Categories:  Appetizers, Bloom/Garippa/Sills

Estimated Serving:  8

Language:  English

Shared by:  Joan    2012/01/13