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NUTS - Chipotle and Rosemary Roasted Nuts
Nb persons: 10
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| Chipotle and Rosemary Roasted Nuts Recipe courtesy of Ina Garten 2010, Barefoot Contessa How Easy is That?, All Rights Reserved Ingredients | |
| 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 | |
Directions
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.
Read more at: http://www.foodnetwork.com/recipes/ina-garten/chipotle-and-rosemary-roasted-nuts-recipe2.print.html?oc=linkback
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