Tuesday, December 27, 2011


These nuts are great. I made them over the Christmas Holiday. The recipe is from Ina Garten, aka The Barefoot Contessa. I really like her recipes and they are always very good. When I printed out this recipe to give it a try I had a big laugh. It starts out...."When I have a little extra time before a party, I'll whip up a batch of these really delicious nuts" and she serves them WARM !?!? Who has TIME before a party???? I don't....ever....never.

The nuts are mixed with oil, maple syrup, brown sugar, orange juice, and chipotle powder on a sheet pan. Then they are topped with fresh rosemary and salt. They are roasted for 25 minutes and when glazed and golden brown they are sprinkled with more salt and remaining rosemary.


Vegetable oil
3 cups whole roasted unsalted cashews (14 ounces)
2 cups whole walnut halves (7 ounces)
2 cups whole pecan halves (7 ounces)
1/2 cup whole almonds (3 ounces)
1⁄3 cup pure maple syrup
1/4 cup light brown sugar, lightly packed
3 tablespoons freshly squeezed orange juice
2 teaspoons ground chipotle powder
4 tablespoons minced fresh rosemary leaves, divided
Kosher salt

Preheat the oven to 350 degrees.

Brush a sheet pan generously with vegetable oil. Combine the cashews, walnuts, pecans, almonds, 2 tablespoons of vegetable oil, the maple syrup, brown sugar, orange juice, and chipotle powder on the sheet pan. Toss to coat the nuts evenly. Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss again.

Spread the nuts in one layer. Roast the nuts for 25 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown. Remove from the oven and sprinkle with 2 more teaspoons of salt and the remaining 2 tablespoons of rosemary.

Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning. Serve warm or cool completely and store in airtight containers at room temperature.

Chipotle chile powder is different from ordinary chili powder-- it's ground dried smoked jalapeƱos and has a distinctive hot, smoky, sweet flavor.

Recipe by Ina Garten

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