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Thursday, November 29, 2012

Chipotle and Rosemary Roasted Nuts

Pile of Nuts
Close Up
These nuts are crazy good.  Flavorful - sweet with a little kick - and so addictive that if you don't move the bowl away you will find that you finished them all without realizing it.  They are also very easy to make.  I made these this year as holiday gifts and we served them at my family's thanksgiving.  Everyone who has encountered them has loved them, so don't just take my word for it.  If you follow this recipe, it makes about 8-10 servings, but I doubled the recipe for thanksgiving, and we had 14 people, and all the nuts were gone within 2 hours, so beware - they go fast!  Feel free to replace any of the nuts I used with nuts you prefer; just keep the amount of nuts the same ratio as the amount of spice.

Ingredients:  

Ingredients.
3 cups whole roasted unsalted cashews
2 cups whole pecan halves
2 1/2 cups whole raw unsalted almonds
1/3 cup plus 1 tablespoon pure maple syrup
1/4 cup light brown sugar, tightly packed
3 1/2 tablespoons freshly squeezed orange juice
2 1/2 teaspoons ground chipotle powder
4 1/2 tablespoons minced fresh rosemary leaves, divided
2 tablespoons of vegetable oil, plus some to brush the sheet pan with
kosher salt, to taste

1.  Preheat the oven to 350 degrees Fahrenheit.
2.  Mix the nuts together in a large bowl.  

Nut mixture.
3.  Brush a sheet pan generously with vegetable oil.

Oil on sheet pan.
4.  Put the nut mixture on the sheet pan.  You don't need to worry about spreading the nuts out yet.

Ready to go.
5.  Top the nuts with 2 tablespoons of vegetable oil.  Then the maple syrup and orange juice.  Top with the brown sugar.

Brown sugar.
6.  Top the brown sugar with the chipotle powder.

Chipotle.
7.  Toss the nuts to make sure the mixture coats everything evenly.  I use a spatula to really flip the nuts over and get them covered.

Shiny.
8.  Top the nuts with half of the rosemary and some salt.  I used about 2 teaspoons of kosher salt on my nuts and it was perfect.  Toss and mix again to combine.

Rosemary.
9.  Bake for about 25 minutes, or until the nuts are a nice golden brown.  Be sure to stir often because nuts burn easily.  I stirred twice - about every 8 minutes.

Nice brown color.
10.  Once the nuts are done, top with the remaining rosemary and a little more salt.  Be sure to stir constantly as the nuts cool or they stick together, forming one big nut brittle.  Enjoy!

Yum.
SO good.
Recipe adapted from Ina Garten.

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