My inspiration for this recipe came from Barefoot Contessa. These are my go-to nuts for Thanksgiving. Just a little something to nosh on before the big meal. I don’t like too many apps. because the meal is so huge. These last for a while so you can make ahead and keep them in a baggie or an air tight container. These nuts make the perfect appetizers, no one who eats nuts can resist. I also like mine with a little “kick”, you can manage the heat on these with more or less cayenne pepper or chipotle powder.
7 cups of nuts (you can break it up any way you want. You can do 7 cups of roasted mixed unsalted nuts or any other combination as long as they equal 7 cups. if you can’t find unsalted nuts, adjust the salt on this recipe as per direction below)
1/3 cup pure maple syrup
1/4 cup light brown sugar, lightly packed
3 tablespoons orange juice (fresh or container. fresh is always best (and one orange will do the trick,) but honestly no biggie.)
2 teaspoons ground chipotle powder–I use 2 teaspoons but if you really like them mild use a little less. You can also use cayenne pepper and sometimes I use a little of both.
4 tablespoons minced fresh rosemary leaves (divide 2 tablespoons for now and 2 tablespoons for later)
4 teaspoons Kosher salt (also divided 2 for now and 2 for later. don’t add second 2 teaspoons of salt if you bought salted nuts)
Preheat oven to 350
Brush a sheet pan (prefer one with sides) generously with vegetable oil (use a brush, love the silicone brushes)
First, combine nuts, 2 tablespoons of vegetable oil, maple syrup, brown sugar, orange juice, and chipotle powder in a large bowl (I prefer a large metal bowl). Toss to coat the nuts evenly.
Add 2 tablespoons of the minced rosemary and 2 teaspoons of the kosher salt and give it a good toss (a large metal spoon works the best b/c it can get a little sticky with a wooden spoon.)
Spread nuts in a single layer on sheet pan.
Roast nuts for 25 minutes, stirring twice. You will want to take them out of the oven to stir them b/c they may slide off the tray. Use a metal spatula. Roast for the rest of the 25 minutes until nuts are glazed .
Remove from the oven, and sprinkle with remaining 2 teaspoons of kosher salt (only if they were unsalted) and add the remaining 2 tablespoons of rosemary.
Toss well and set aside at room temp.
While they are cooling, stir them up a few times b/c they may stick together.
Taste for seasoning. They really don’t achieve full flavor until they fully cool. So you won’t know how spicy they are until they sit for a while. I’ve made these a million times and can tell you that this amount of chipotle has kick, but not psycho hot.
Serve warm, or let them cool. Put them in a container and serve whenever you like. They stay good for a long time.
*just a note: you can adjust salt, rosemary, and chipotle to your liking. I have recipe for Union Square Nuts and they don’t have chipotle and are also delish but I prefer these b/c I love the heat of the chipotle!