This year I made several batches of these tasty nuts to share as holiday treats with friends. I think these are best freshly made; the ones I made ahead and froze weren’t as crisp. ( Although I do like eating a handful right out of the freezer myself!) Nuts are expensive, but the large bags at Costco are quite reasonable. Also, I found mixing the sugars and spices and orange juice in a large bowl, then adding and tossing the nuts allowed me to line the pan with parchment which made cleanup effortless. Note that the only nuts you add already roasted are the cashews, I didn’t notice that and the raw ones I used weren’t as good as the pecans, walnuts and almonds.
Vegetable oil
3 cups whole roasted unsalted cashews (14 oz.)
2 cups whole walnut halves (7 ounces)
2 cups whole pecan halves (7 oz.)1/2 cup whole almonds (3 oz.)
1/3 cup pure maple syrup
1/4 cup light brown sugar, lightly packed
3 Tbs. freshly squeezed orange juice
2 tsp. ground chipotle powder
4 Tbs. minced fresh rosemary leaves, divided
Kosher salt
Preheat the oven to 350 degrees.
Brush a sheet pan generously with vegetable oil. Combine the cashews, walnuts, pecans, almonds, 2tbs. of vegetable oil, the maple syrup, brown sugar, orange juice, and chipotle powder on the sheet pan. Toss to coat the nuts evenly. Add 2 Tbs. of the rosemary and 2 tsp. of salt and toss again.
Spread the nuts 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 2 more teaspoons of salt and the remaining 2 Tbs. 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. Serves 8 to 10.
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