My gift to you…Ina Garten’s Chipotle & Rosemary Spiced Nuts
A friend dropped off a batch of the most delicious nuts I have EVER tasted yesterday and I know nuts. I thought I would share her recipe via the Barefoot Contessa aka. Ina Garten's "How Easy is That?". Ina has it going on. This woman can take the heat in the kitchen. I have never ever had a recipe of hers that did not delight.
Merry Christmas and happy Holidays to all my wonderful readers. I sure appreciate your time and interest in my daily musings. It certainly has been a fun year.
- Vegetable oil
- 3 cups whole roasted unsalted cashews (14 ounces)
- 2 cups whole walnut halves (7 ounces)
- 2 cups whole pecan halves (7 ounces)
- 1/2 cup whole almonds (3 ounces)
- 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
- 4 tablespoons minced fresh rosemary leaves, divided
- Kosher salt
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.
Enjoy this holiday!