Chipotle And Rosemary Roasted Nuts Recipes

Steps:

• Preheat the oven to 350 degrees F. Brush a sheet pan generously with vegetable oil. Combine the cashews, walnuts, pecans, almonds, 2 tablespoons of the vegetable oil, the maple syrup, brown sugar, orange juice and chipotle powder on the sheet pan; toss to coat. Add 2 tablespoons of the rosemary and 2 teaspoons 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 for up to a week.

Steps:

• Preheat the oven to 350°. Brush a large sheet pan generously with vegetable oil. Combine all the nuts. In a separate bowl mix 2 Tablespoons of vegetable oil, maple syrup, brown sugar, orange juice and chipotle powder. Toss nuts with maple syrup mixture. Add 2 Tablespoons of the Rosemary and 2 teaspoons of salt and toss again. Spread evenly on the sheet pan and roast the nuts for 25 minutes, stirring twice with a 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 at room temperature. Store in tin at room temperature.