These Chipotle & Rosemary Roasted Nuts make the perfect little nibble. Whether it’s for a cocktail party, an on-the-go snack, or to give as a gift – these are sure to please. They’re sweet, savory, and addictive.
At my house, especially when entertaining, I will always have a nut of some sort our for guests to nibble on. It’s the perfect in between bite with drinks before beginning a nice meal.
Typically, it’s pistachios. Everyone loves pistachios.
But I also like putting out raw, smoked, or lightly salted almonds. Peanuts. Raw mixed nuts.
Or, when I’m feeling fancy AF, and want my guests to feel it too, I make these.
These Chipotle & Rosemary Mixed Nuts are truly next level.
They get a light candied crunch from maple syrup, brown sugar, and orange juice.
Light candied crunch. They won’t leave your teeth feeling like their candied, too.
The chipotle gives them a spicy, barley there kick. Feel free to be heavy handed if you’re in to spice like me.
And of course, my love affair with rosemary continues….
I swear – you’ll be shocked how easy you go through these.
So.
Dang.
Good!
Make a batch to have on hand when an unexpected guest drops by…or simply to have on hand for yourself.
Chipotle & Rosemary Roasted Nuts
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 Tbsp freshly squeezed orange juice
- 2 tsp ground chipotle powder
- 4 Tbsp minced fresh rosemary leaves, divided
- minced fresh rosemary leaves, divided
Instructions
- 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.