Here’s one of my ‘go-to’ recipes. These roasted nuts work so well as a compliment to a cheese tray or stuffed into an attractive glass jar as a hostess gift. The combination of sweet and savory is irresistible.
This is adapted from Ina Garten’s recipe for her Chipotle & Rosemary Roasted Nuts. I prefer to omit the ground chipotle powder since it makes them a bit spicy and many of our gatherings include young children. If you like spicy, go for it! They are delicious either way!
To save some clean-up time and effort, all ingredients can be combined right on the sheet pan. I prefer to mix it all in a large bowl before turning it out onto the pan. That way, I’m sure every nut is coated with the deliciousness.
When stirring the nuts and removing them from the pan, be sure to use a metal spatula. While hot, the coating can be quite sticky. While these are roasting, the aroma coming from your oven will be wonderful. You may want to make these when there are not too many people hanging out in your kitchen. Otherwise, they may disappear before they are completely cooled. On the other hand, go ahead. They’ll love you for it. You can always make more.
NOTE: If you’re feeling adventurous, add some dried cranberries and dark chocolate bits just before serving. You won’t hear any complaints.
rosemary roasted nuts
Adapted from Ina Garten
- 2 tablespoons vegetable oil, plus more for pan
- 4 teaspoons kosher salt, divided
- 3 cups whole roasted unsalted cashews (14 ounces)
- 2 cups whole walnut halves (7 ounces)
- 2 cups whole pecan halves (7 ounces)
- 1/2 cup whole almonds (3 ounces)
- 1/3 cup pure maple syrup
- 1/4 cup dark brown sugar, lightly packed
- 3 tablespoons freshly squeezed orange juice
- 4 tablespoons minced fresh rosemary leaves, divided
Preheat oven to 350°F.
Brush a sheet pan generously with vegetable oil. Combine the cashews, walnuts, pecan and almonds in a large bowl. In a small bowl, combine 2 tablespoons of vegetable oil, the maple syrup, brown sugar and orange juice. Pour mixture over the mixed nuts and stir to fully incorporate. Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss again to coat the nuts evenly. Turn onto the prepared sheet pan.
Spread the nuts in one layer. Roast 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 2 teaspoons of salt and the remaining 2 tablespoons 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 and store in airtight containers at room temperature.