Saturday, December 17, 2011

Chipotle & Rosemary Roasted Nuts

I always need to have something savory in the baskets - usually a spicy nut mixture. This year I went to Ina Garten for inspiration.

Chipotle & Rosemary Roasted Nuts
From Ina Garten, Food Network
Yields 3.5 pounds

28 Ounce(wt)s cashews whole unroasted unsalted
14 Ounce(wt)s walnuts, English whole
14 Ounce(wt)s pecans whole
6 Ounce(wt)s almonds, whole
0.66 Cup syrup, Maple
1/2 Cup sugar, light brown, packed
6 Tablespoons juice, orange
4 Teaspoons pepper, chipoltle, dried
8 Tablespoons rosemary, fresh minced
1 to taste salt, Kosher

Preheat the oven to 350 degrees.

Brush a sheet pan generously with vegetable oil. Combine the cashews, walnuts, pecans, almonds, 2 tablespoons of vegetable oil, the 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 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 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.