So, this was a definite keeper from my Five-Star Weekend Bookclub Meeting. These roasted nuts are sweet (from maple syrup), savory (from chipotle powder), with a hint of citrus (from orange juice) and a bit of piney herb (from the rosemary). They are glazed to a glossy finish, sticky, sweet and addictive.
Roasting is the process that brings out the most flavor in the nuts, and serving them warm is a particularly nice touch.Ina Garten
Serving them warm would be a nice touch, but I just served them room temp, as I’d made them the day before. As they sit, they stick together so you may need to break them apart a bit before serving. The hardest part about this recipe is assembling the variety of nuts. I recommend shopping at Trader Joe’s for the nuts, as they are fresh and relatively inexpensive.
*As I mentioned in my previous post, check the nuts roasting after about 18 minutes. I found the instructions for them to roast 25 minutes to be too long. I also made half a batch for my Bookclub’s 10 members. You can make the full recipe for bigger crowds and the leftover nuts keep well.
Chipotle & Rosemary Roasted NutsCourse: AppetizerCuisine: AmericanDifficulty: Easy
These easy-to-make roasted nuts from the Barefoot Contessa’s How Easy Is That? Cookbook are addictive.
3 cups whole roasted unsalted cashews
2 cups whole walnut halves
2 cups whole pecan halves
1/2 cup whole almonds
1/3 cup maple syrup
1/4 cup light brown sugar, lightly packed
3 tablespoons squeezed orange juice
2 teaspoons ground chipotle powder
4 tablespoons minced fresh rosemary leaves, divided
- Preheat oven to 350 degrees.
- Brush a sheet pan generously with vegetable oil (I used Parchment paper to avoid clean up mess).
- 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 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 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 temp, stirring occasionally to prevent sticking as they cool.
- Serve warm or cool completely and store in airtight containers at room temperature.
- Check the nuts at 18 minutes to see if they are done.
- This recipe can be cut in half.
These nuts were so good, everyone at the Book Club asked for the recipe. I had leftovers, so I served them at my Girl’s Weekend in the Keys the following weekend; Kelley liked them so much, she made them at her Girl’s Weekend in the Keys last weekend. Like I said, this recipe is a keeper!
Up Next: Girl’s Weekend in the Keys