T
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. 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.
And they make a lovely edible gift to bring to dinner if you’re arriving as a guest. ( check for nut allergies first though)
Enjoy and Happy Thanksgiving from our house to yours.
Ingredients:
vegetable oil
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 you can use salted but be sure to 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!
Enjoy!
Now that Rosh Hashana is over it’s time to think about Yom Kippur coming up on October 9. If you’re debating on what to make and have never made this delicious French Toast now may be a good time. Truly easy and everyone will thank you.
Cooking with Candi 