Friday, September 19, 2014

Chipotle and Rosemary Nuts from Ina Garten

Just when I thought I had every Nut recipe possible, I discovered this one from Ina Garten.
I've adapted it without changing the integrity of the original recipe.
I plan on making these for the Holidays.

Vegetable oil
3 C whole roasted unsalted cashews 
2 C  walnut halves 
2 C pecan halves 
1/2 C whole almonds 
1⁄3 C pure maple syrup
1/4 C light brown sugar
3 TBS freshly squeezed orange juice
2 tsp chipotle powder
4 TBS minced fresh rosemary leaves, divided
Kosher salt
Preheat the oven to 350 degrees.
Brush a  rimmed 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. Using your hands,toss to coat the nuts evenly. Add 2 TBS of the rosemary and 2 tsp of salt and toss again.
Spread the nuts in one layer. Roast 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.

Peace in the Kitchen!

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