Chipotle Rosemary Nuts
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Hi everyone! I've been plenty busy in the kitchen this weekend with my holiday baking. One of the most well received items to come out of my kitchen this time of year are the Chipotle Rosemary mixed nuts. They are sweet, smoky, crunchy and literally everyone loves them. Example: my mother generally avoids foods with even the slightest bit of heat but she raves about these nuts. I handed her a bag last night, "The nuts!" she joyfully exclaimed, genuine delight spread across her face. "I was just about to ask you when you were making them!" See? Everyone.
I wish I could take full credit for them but alas, they are the creation of Ina Garten. I generally make more than recipe calls for and have adjusted the measurements accordingly:
1 16 oz package roasted, unsalted cashews
1 16oz package raw almonds
8oz raw pecan halves
juice of half of a medium orange
1/3 cup maple syrup
1/3 cup (heaping) brown sugar
3 tsps (or more depending on how much heat you like) of chipotle powder
There is more than enough rosemary in this recipe but the key to harnessing the full flavor of this majestic herb is the double dose. A generous sprinkle before the nuts are roasted and then once again after. It's also critical that you stir the nuts at least twice as they are roasting or they will brown unevenly and no one likes a burned nut.
They are a thoughtful gift, addictive party appetizer, or savory snack to keep around the house. They're vegan friendly (my vegan friends devour them) and trust me on this, you'll never have enough. Until the next dish, ciao!
