Chipotle and Rosemary Roasted Nuts

Second Place

Submitted by Carla Mueting, Corn Belt Energy Corporation

Chipotle and Rosemary Roasted Nuts

Course Snack


  • 2 T. olive oil
  • 2 c. whole cashews (9 oz.)
  • 2 c. walnut halves (7 oz.)
  • 2 c. pecan halves (7 oz.)
  • 2 c. whole almonds (12 oz.)
  • 1/3 c. pure maple syrup
  • 1/4 c. light brown sugar lightly packed
  • 3 T. orange juice
  • 2 t. ground chipotle powder
  • 4 T. fresh rosemary leaves minced
  • 2 t. salt divided


  • Preheat oven to 350 degrees. Generously brush a large sheet pan with olive oil.
  • Gently combine the first 9 ingredients in mixing bowl, tossing to coat nuts evenly.
  • Add 2 T. rosemary and 1 t. salt and toss again.
  • Spread the nut mixture on prepared sheet pan and roast for 25 minutes, stirring twice until nuts are glazed and golden brown.
  • Remove from oven and sprinkle with 1 t. salt and remaining rosemary. Toss well and set aside at room temperature, stirring occasionally to prevent sticking while mixture cools. Taste for seasoning.
  • Serve warm or let cool completely and store in airtight decorative containers.