Chipotle Rosemary-roasted Nuts
vegetable oil or other neutral-flavored oil
whole raw nuts of your choice
I used almonds, cashews, pistachios, pecans, and peanuts
pure maple syrup
light brown sugar
freshly squeezed orange juice
ground chipotle powder
minced fresh rosemary leaves
Preheat the oven to 350 degrees.
Brush a sheet pan with oil.
Combine the nuts, 2 tablespoons of vegetable oil, the maple syrup, brown sugar, orange juice, and chipotle powder in a large bowl.
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 on the sheet pan.
Roast the nuts for 25 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown. Using a metal spatula is very important. A plastic one will not do the job.
Remove from the oven and sprinkle with 2 more teaspoons of salt and the remaining 2 tablespoons of rosemary. Toss well to evenly distribute.
Let cool until room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning. Store in airtight containers at room temperature. Enjoy!
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