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 SergioCourse: AppetizerCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

5

minutes

Cooking time

20

minutes

Calories

300

kcal

These easy-to-make roasted nuts from the Barefoot Contessa’s How Easy Is That? Cookbook are addictive.

Ingredients

• 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

Directions

• 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.

Notes

• 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