Chipotle and Rosemary Roasted Nuts
Submitted by Carla Mueting from Corn Belt Energy Corporation
Ingredients:
2 tablespoons olive oil
2 cups whole cashews (9 oz)
2 cups walnut halves (7 oz)
2 cups pecan halves (7 oz)
2 cups whole almonds (12 oz)
1/3 cup pure maple syrup
1/4 cup light brown sugar, lightly packed
3 tablespoons orange juice
2 teaspoons ground chipotle powder
4 tablespoons fresh rosemary leaves, minced, divided
2 teaspoons salt, divided
Directions:
1. Preheat oven to 350 degrees.
2. Generously brush a large sheet pan with olive oil. Gently combine the first nine ingredients in mixing bowl. Toss to coat the nuts evenly. Add 2 tablespoons of rosemary and 1 teaspoon of salt then toss again.
3. Spread the nut mixture on prepared sheet pan and roast for 25 minutes, stirring twice until the nuts are glazed and golden brown. Remove from the oven and sprinkle with one teaspoon of salt and remaining 2 tablespoons of rosemary.
4. Toss well and set aside at room temperature, stirring occasionally to prevent sticking as mixture cools. Taste for seasoning. Serve warm or let it cool completely and store in airtight, decorative containers.
