Chipotle & Rosemary Roasted Nuts

Chipotle & Rosemary Roasted Nuts

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 Nuts

Recipe by gleeguilfordCourse: AppetizerCuisine: AmericanDifficulty: Easy


Prep time


Cooking time





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

  • Kosher salt

  • Vegetable oil


  • 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

Published by gleeguilford

Born and raised in Miami, the daughter of a pilot and stay-at-home Mom, I love food in all forms. My great grandfather opened the first Italian restaurant in Miami in the 20's, The Boathouse on the Miami river. I love exploring my heritage and linking food and recipes to personal stories. I've been published in Chicken Soup for the Soul: Food and Love and wrote restaurant reviews and news as the Miami Dining Examiner for three years. I love exploring Miami's latest hot spots, hole in the walls and institutions. I'm always looking for innovative ways to use the plethora of tropical fruits and vegetables South Florida offers, especially from my own garden.

Leave a Reply

%d bloggers like this: