Archive for January, 2012

January 1, 2012

Rosemary and Chipotle Roasted Nuts

My kitchen smells SO delicious right now. Rosemary is one of my favorite herbs. I really like this combination of sweet and spicy with the rosemary – roasted to a perfect little handful (or 2) snack. This is an easy way to make a can of mixed nuts a little more special when having folks over to entertain. Or, it’s a great little snack to munch on throughout the week. This is a Barefoot Contessa recipe. I love Ina Garten  – she knows how to make simple and classic dishes that your friends think you spent hours making.

Chipotle and Rosemary Roasted Nuts


  • 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.