It seems like Spring has just sprung and now here we are firmly headed toward Summer. Have I mentioned how much I enjoy once again living in a place that has 4 distinct seasons? With balmy breezes, clear blue skies, and the sound of crashing waves in the distance, we find ourselves spending more time on the patio.
This recipe is my new favorite "Come on over and share a glass of wine with me" snack.
They are just great with an icy cold Rosé, and some Pecorino cheese or olives. Sharing them with great friends is a given.
Chipotle and Rosemary Spiced Nuts
Adapted from Ina Garten
3 cups whole unsalted cashews
2 cups whole walnut halves
2 cups whole pecan halves
1 cups whole almonds
1/3 cup pure maple syrup
1/4 cup dark brown sugar, lightly packed
3 tablespoons fresh squeezed orange juice
2 teaspoon ground chipotle pepper
4 tablespoons fresh rosemary leaves chopped
Preheat the oven to 350. Line a sheet pan with parchment paper.
In a large mixing bowl combine all the nuts with the vegetable oil, maple syrup, brown sugar, orange juice, and chipotle powder. Stir well to coat the nuts evenly. Sprinkle with 2 teaspoons of kosher salt and 2 tablespoons of rosemary and stir again.
Spread the nuts in one layer on the sheet pan and roast for 20-25 minutes or until golden brown and glazed. Check the nuts every 7 minutes and toss with a spatula to help them brown evenly.
Remove the nuts from the oven and toss with 2 more teaspoons of kosher salt and the remaining rosemary. Toss well to combine. Let the nuts cool to room temperature, stirring frequently so they do not stick and clump together.
Check for seasoning and serve warm or at room temperature.