Chipotle and Rosemary Roasted Nuts

Christmas is three days away.  Are you ready?  I know I am.  I’m wrapping up the last of the gifts and baking the last of the treats for M’s bosses and coworkers.  For this year’s tins, I’m including foolproof holiday fudge, oatmeal cookies with cranberries and white chocolate, and, for a savory treat, these delicious chipotle and rosemary roasted nuts.

These little gems are a great treat to balance out all the sugary treats we indulge in during the holidays.  Plus, they’re as easy as can be to make and they look so festive when you put them into pretty little bowls and dishes to set out for your guests to snack on.  It’s a win-win-win situation!

Chipotle and Rosemary Roasted Nuts

adapted from Ina Garten, How Easy is That?

printer-friendly recipe

Ingredients:

8 c. your favorite mixed nuts (walnuts, pecans, cashews, Brazil nuts, hazelnuts, almonds, peanuts)

3 TBSP vegetable oil, divided

1/3 c. pure maple syrup

1/4 c. light brown sugar, lightly packed

3 TBSP freshly squeezed orange juice

3 tsp. ground chipotle powder

4 TBSP miced fresh rosemary, divided

3 tsp. salt

Directions:

1.  Preheat the oven to 350 degrees Farenheit.  

2.  In a large bowl, combine nuts, two TBSP vegetable oil, maple syrup, brown sugar, orange juice, chipotle powder, two TBSP rosemary, and two tsp. salt.  Stir to combine.

3.  Brush a sheet pan with remaining TBSP of oil.  Spread nuts on the sheet in a single layer.  Roast for 25-30 minutes, stirring twice, until nuts are glazed and golden brown.

4.  Remove from oven and sprinkle with remaining rosemary and salt.  Toss well and set aside at room temperature to cool, stirring occasionally to prevent sticking.  Serve warm or cool completely and store in airtight containers.

one year ago: Egg nog martinis, a boozy addition to my Twelve Treats of Christmas.

two years ago: molasses crinkles