Chipotle and Rosemary Roasted Nuts

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Chipotle Rosemary Roasted Nuts

As most of you know, I work at a cupcake shop. Now you might think that, because we’re constantly surrounded by cupcakes, no one would dare bring homemade treats to work, but you’d be wrong. In fact, I took these nuts and a full container of blueberry goat cheese ice cream into work today. I’m pretty sure the nuts will be gone by the time I get to work tomorrow morning, as they had mostly disappeared before I left this afternoon. That should definitely tell you something.

The thing that everyone kept saying about these is how addictive they are. It’s true. Fresh rosemary and chipotle powder make a pretty kicking combination. As if that wasn’t enough, maple syrup and brown sugar add subtle sweetness and depth, making these a truly irresistible snack. I’m always looking for healthy-ish (you know, healthier than a cupcake) foods to snack on while at work, and a small serving of these does the trick. They’re also great for parties and would be perfect to nibble on while sipping a cocktail.

Chipotle Rosemary Roasted Nuts

  • COOK TIME:
  • YIELD: 4 cups
Ingredients
  • 4 cups raw mixed nuts

  • 1½ tablespoons vegetable oil, divided

  • 2½ tablespoons pure maple syrup

  • 2 tablespoons light brown sugar, lightly packed

  • 1½ tablespoons orange juice

  • 1½ teaspoons ground chipotle powder

  • 2 tablespoons minced fresh rosemary, divided

  • 1½ teaspoons coarse salt

Directions
  • 1

    Heat oven to 350º. In a large bowl, combine nuts with 1 tablespoon vegetable oil, syrup, sugar, juice, chipotle powder, half the rosemary and 1 teaspoon of salt. Stir to coat completely. Brush a sheet pan with the remaining oil (or spray with cooking spray) and add nuts in a single layer.

  • 2

    Roast for about 25 minutes, stirring twice, until nuts are golden brown. Remove from oven and sprinkle with remaining rosemary and salt. Toss well and allow to cool at room temperature, stirring occasionally to prevent the nuts from sticking together. Serve warm or cool completely and store in an airtight container.

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COMMENTS: ( 7 )

7 responses to “Chipotle and Rosemary Roasted Nuts”

  1. Erin says:

    Holy yum! I love spiced nuts!

  2. Emilie says:

    Thanks so much for posting this, Courtney! I had bookmarked the recipe at another site and had actually sent it to a few friends who were looking for a savory appetizer recipe, but hadn’t had a chance to make it myself. I will definitely give it a try soon. (BTW, did you find the amount of rosemary was a bit strong? I saw that mentioned in one of the blog posts.)

    And which cupcake shop are you with? I’m in Richmond and love to make pit stops at the 3 in town I’m aware of, so will make it a point to look for you the next time I’m at one of them!

    • Courtney says:

      I love rosemary and thought the amount was perfect. I know it can be strong sometimes, but I thought the chipotle and brown sugar helped balance it out.

      If you see me, be sure to say hi! 🙂

  3. Kelsey says:

    I’m so glad you and your coworkers liked these! My coworkers and I loved them, also. I’m so glad I brought them to work or I might’ve eaten them all myself!

  4. Heather says:

    Raw nuts for this recipe or roasted and salted?

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