“It’s five o’clock somewhere,” the theme of the week at IHCC. It also means it’s time to have a drink and socialize; holidays are here. A dish of roasted nuts is necessary to go along with the drinks. Ina Garten has just the right recipe for the occasion. I thought I have every kind of nuts in the pantry since my husband eats nuts by a boatload. Well, I’m missing the cashew nuts, but all the other nuts are on hand: walnuts, pecans and almonds. Whole or halves and unsalted. Can’t believe there are a total of approximately two pounds of nuts, or 7 cups. A lots of nutty goodness; they all fit snugly in one sheet pan.
What transform the nuts are the spicy chipotle powder and minced fresh rosemary leaves nestled together with a good amount of maple syrup. After a 20-25 minute roast, the rich aroma wafted throughout the kitchen. The sheet pan of everything nuts turned golden brown. Spicy, gooey, salty and nutty. You can’t tell what kind of nuts they are; you don’t really care at this point. All you need is a drink in your hand and munch away, blissfully.
I did not do the munching part as much as I’d like. There are a lot of nuts to put away. They make the most delicious holidays gifts (or embellish a salad). My idea of a perfect gift is either an experience or good food that brings joy and cheers to your life. This one does it!
I used a IR-Gun-S to measure the surface temperature of the roasted nuts to ensure even cooking. The infrared gun emits an infrared ray, hence the red dot in the picture where the gun was pointing to on the sheet pan. It’s a fun device that everyone wants a chance to point and measure. For information, please visit ThermoWorks. For full disclosure, I receive a small fee whenever you make a purchase through this link.
Chipotle and Rosemary Roasted NutsPrint Recipe
- 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.
Adapted from Barefoot Contessa Website