Chipotle Rosemary Spiced Nuts

There’s a lot of talk these days about whether women can “have it all” – the job, the family, the friends, the happiness. While I have plenty of thoughts on the topic as a full-time working mom (yes you can! why is this even a question? how come guys don’t worry about this? check those perfectionist tendencies at the door…) I won’t get too soapbox-y on you guys here because that’s not really the point of this blog. However…regardless of what you think about bigger “have it all” topics, you CAN have it all in this ultra delicioso snack. Who can resist salty-sweet-spicy-savory combos? I mean, really.

I made these nuts awhile back for a party and had several requests for the recipe. I can’t take credit for the combo but the layered flavors are addictive beyond belief.

chipotle-rosemary-nuts2

slightly adapted from Barefoot Contessa

Chipotle Rosemary Spiced Nuts
2+ Tbsp Vegetable oil
2 C whole cashews (14 ounces)
1 1/2 C whole pecan halves (12 ounces)
1 C whole almonds (8 ounces)
1/4 C pure maple syrup
1/4 C light brown sugar, lightly packed
3 Tbsp freshly squeezed orange juice
1 tsp chipotle chili powder
3 Tbsp minced fresh rosemary leaves
4 tsp kosher salt

Preheat the oven to 350. Brush a cookie sheet evenly with vegetable oil. Mix nuts in a large plastic bowl. In a small bowl or glass measuring cup, combine 2 tablespoons of vegetable oil, maple syrup, brown sugar, orange juice and chipotle powder and whisk well. Pour over nuts and toss to coat. Add 2 tablespoons of rosemary and 2 teaspoons of salt and toss again.

Spread the nuts evenly on the greased cookie sheet. Roast for 35 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown. Remove from the oven and sprinkle with final teaspoon of rosemary and salt. Toss lightly with the spatula, stirring occasionally to prevent nuts from sticking as they cool. Let cool completely and store in airtight containers at room temperature for up to a week.
chipotle-rosemary-nuts
katie

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