I made these a couple of weeks ago for a party and they were a hit. The recipe is adapted from the Barefoot Contessa's newest cookbook How Easy is That? Sidenote: If you have someone in your life who loves to cook buy them a Barefoot Contessa cookbook. Her recipes are pretty easy and always delicious and the food photography in her cookbooks is awesome. In fact, I've seen some of her cookbooks at Marshalls and many are currently carried at Costco :0) I love Costco!!!
Ok, back to the recipe: Here's what you need:
vegetable oil
3 cups whole roasted unsalted cashews (14 oz)
2 cups whole walnut halves (7 oz)
2 cups whole pecan halves (7 oz)
1/2 cup whole raw almonds (3 oz)
1/3 cup pure maple syrup (not the fake stuff with High Fructose Corn Syrup!)
1/4 cup light brown sugar, lightly packed
3 T orange juice
2 t. ground chipotle powder
2 T. minced fresh rosemary leaves
Kosher Salt
Preheat the oven to 350 degrees.
Brush a sheet pan generously with vegetable oil. Combine the cashews, walnuts, pecans, almonds, 2 T of vegetable oil, the maple syrup, brown sugar, orange juice, and chipotle powder on the sheet pan. Toss to coat the nuts evenly. Add 1 T of the rosemary and 2 teaspoons of salt and toss again.
Spread nuts into an even 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 the remaining 1 T 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 an airtight container at room temperature.
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