I know that a lot of people associated roasted nuts more as a winter thing, but I had an urge to make some, and figured they go just as well with a couple of beers on the back porch as they do at Christmas time. These are smokey and sweet, and not too spicy. Just enough to keep you thirsty — and grabbing a few more — but not overly hot, salty or sweet to any extreme. Try ‘am, you’ll like ’em.
PS: you can use any combination of nuts that you like. I particularly like this combo and ratio, but whatever floats your boat.
Ingredients
2 tablespoons canola oil, divided
3 cups whole cashews, unsalted
2 cups whole almonds, unsalted
2 cups whole pecans, unsalted
1/3 cup pure maple syrup
1/4 cup light brown sugar, lightly packed
3 tablespoons freshly squeezed orange juice
1 1/2 teaspoons ground chipotle powder
3 tablespoons minced fresh rosemary, divided
3 teaspoons kosher salt
Directions
Preheat oven to 350F. Pour 1 tablespoon canola oil onto a large baking pan, spread evenly with a pastry brush. Set aside.
In a large bowl, combine the cashews, almonds, pecans, walnuts, the remaining tablespoon canola oil, maple syrup, brown sugar, orange juice, and chipotle powder. Toss to coat the nuts evenly. Add 2 tablespoons rosemary and 1 teaspoon salt and toss again. Spread nut mixture evenly onto prepared pan. Roast nuts for 25 minutes or until the nuts are glazed and golden brown. Stir twice while nuts are roasting. Meanwhile, line 2 pans with parchment paper. Set aside. Remove nuts from oven and sprinkle with remaining 2 teaspoons kosher salt and 1 tablespoon rosemary.
Immediately transfer nuts to remaining 2 pans in a single layer, dividing evenly. Be careful not to scrape the extra glaze from the pan onto cooled sheets, this will aid in the nuts not sticking together as much. While nuts are cooling, stir frequently to keep them from clumping together. Store in an airtight container at room temperature.
