A recipe for “Chipotle and Rosemary Roasted Nuts” was recently in our local paper as a last-minute party snack. I wanted to make them (as I was out of all the other spiced nuts) just to have sitting round for snacks during the holidays. (I think the original recipe was from Ina Garten.)
As I did not have any chipotle powder in the house, I used what was on hand which was ancho chili powder.
Here is the recipe with my revisions:
Ancho Chile & Rosemary Spiced Nuts
3 c. whole roasted and salted cashews
2 c. whole walnuts halves
2 c. whole pecan halves
3/4 c. whole almonds
2 T. canola oil
1/3 c. pure maple syrup
1/4 c. light brown sugar, packed
3 T. orange juice
2 t. ancho chili powder
pinch of cayenne
3 T. chopped fresh rosemary leaves
2 t. fine sea salt (plus more for seasoning)
Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
Combine nuts in a large mixing bowl and toss to mix together.
In a blender, combine the oil, syrup, sugar, orange juice, chili powder, cayenne, rosemary leaves and salt. Pulse until mixture is smooth. Pour mixture over nuts and toss.
Spread nuts on the prepared baking sheet. Place in oven and cook for 25 minutes. (Set a separate timer for 13 minutes and stir.)
Remove from oven and stir and toss with more sea salt to taste.
May serve warm or at room temperature. Store in an airtight container.
More spiced goodies for your guests.
