snack attack

This is a recipe from the Barefoot Contessa that I modified. These nuts are addicting… don’t say I didn’t warn you!

Chipotle & Rosemary Roasted Mixed Nuts

Vegetable oil
2 cups whole unsalted almonds
1 cup unsalted walnut halves
1 cup unsalted pecan halves
3 tablespoons pure maple syrup
2 tablespoons packed brown sugar
1  1/2 tablespoons freshly squeezed orange juice
1 teaspoon ground chipotle powder
2 tablespoons minced fresh rosemary leaves, divided
2 teaspoons kosher salt

Preheat the oven to 350 degrees.

Brush a baking sheet generously with vegetable oil. Combine the cashews, walnuts, pecans, almonds, 1 tablespoon of vegetable oil, the maple syrup, brown sugar, orange juice, chipotle powder, and 1 tablespoon of the rosemary, and 1 teaspoon of salt in a bowl.

Toss to coat the nuts then spread, in a single layer, on the prepared baking sheet.

Roast the nuts for 25 minutes, stirring once, after 12 minutes, with a large metal spatula, until the nuts are glazed and golden brown.

Remove from the oven and sprinkle with 1 more teaspoon of salt and the remaining tablespoon of rosemary.

Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool.

Serve warm or cool completely and store in airtight containers at room temperature.

Makes 4 cups