I am a huge fan of Ina Garten. HUGE. I love her. At times I almost feel like she’s my flatmate, she’s on my TV so much! I have written about my love of her before so I wont drone on about her again. It was just to say that I got this recipe for Chipotle and Rosemary Roasted Nuts from her book, How Easy Is That? and they are absolutely delicious. Smoky, sweet and slightly sticky with the warmth of the chipotle chilli in the background.
I have slightly altered the amounts of the ingredients, as Ina’s recipe calls for way more nuts than I needed.
130g/4½ oz/1½ cups whole roasted unsalted cashews
100g/3½ oz/1 cup whole walnut halves
100g/3½ oz/1 cup whole pecan halves
100g/3½ oz/1 cup whole almonds
50g/1½ oz/¼ cup cup pure maple syrup
50g/1½ oz/¼ cup light brown sugar
2 tablespoons freshly squeezed orange juice
2 teaspoons ground chipotle powder
2 tablespoons minced fresh rosemary leaves, divided
Start by preheating the oven to 180C/350F degrees. Then brush a baking sheet generously with vegetable oil.
In a large bowl, combine the cashews, walnuts, pecans, almonds, 2 tablespoons of vegetable oil, the maple syrup, brown sugar, orange juice and chipotle powder. Toss to coat the nuts evenly. Add 1 tablespoon of the rosemary and 1 teaspoon of salt and toss again.
Spread the nuts over the baking sheet 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 1 more teaspoon of salt and the remaining tablespoon 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. These are perfect to put out at a party, or even just to keep in an airtight container to nibble at as and when you fancy them.