Barefoot Contessa Chipotle & Rosemary Roasted Nuts is made with whole roasted unsalted cashews, whole walnut halves, whole pecan halves, whole almonds, pure maple syrup, light brown sugar, freshly squeezed orange juice, ground chipotle powder, minced fresh rosemary leaves, and kosher salt. This delicious roasted nuts recipe creates a savory snack that takes about 35 minutes to prepare and can serve up to 10–12 people.
This Chipotle & Rosemary Roasted Nuts Recipe Is From How Easy Is That Cookbook by Barefoot Contessa.
Ingredients Needed:
- 3 c whole roasted unsalted cashews (14 oz)
- 2 c whole walnut halves (7 oz)
- 2 c whole pecan halves (7 oz)
- ½ c whole almonds (3 oz)
- ⅓ c pure maple syrup
- ¼ c light brown sugar, lightly packed
- 3 tbsp freshly squeezed orange juice
- 2 tsp ground chipotle powder
- 4 tbsp minced fresh rosemary leaves, divided
- Kosher salt
How To Make Chipotle & Rosemary Roasted Nuts?
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Prepare the pan: Brush a sheet pan generously with vegetable oil. Combine the cashews, walnuts, pecans, almonds, 2 tablespoons of vegetable oil, maple syrup, brown sugar, orange juice, and chipotle powder directly on the sheet pan. Toss to coat the nuts evenly. Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss again.
- Roast the nuts: 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.
- Season and cool: Remove from the oven and sprinkle with 2 more 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 and store: Serve warm or let the nuts cool completely and store them in airtight containers at room temperature.
Recipe Tips:
- Coat Evenly: Make sure to toss the nuts well with the syrup and spices so they are evenly coated. This gives every nut a consistent flavor.
- Stir While Roasting: Stir the nuts two times while they’re roasting to cook them evenly and keep them from burning.
- Use Fresh Rosemary: Fresh rosemary gives a stronger flavor than dried. Chop it finely and add half before roasting and the rest after for the best taste.
- Check the Salt: Taste the nuts when warm and add a little more salt if needed. Nuts can lose some saltiness as they cool, so adjust as you like.
- Stir While Cooling: Let the nuts cool at room temperature and stir them every so often. This prevents them from sticking together in clumps.
How To Store Leftovers?
- Refrigerate: First, let the leftover Chipotle & Rosemary Roasted Nuts cool until they reach room temperature. Then, transfer them into an airtight container and store them in the refrigerator for up to one week.
Nutrition Facts
Serving Size: 1 of 10 servings
- Calories: 320
- Total Fat: 24g
- Saturated Fat: 3g
- Cholesterol: 0mg
- Sodium: 250mg
- Potassium: 250mg
- Total Carbohydrate: 20g
- Dietary Fiber: 3g
- Sugars: 8g
- Protein: 6g
Try More Ina Garten Recipe:
- Barefoot Contessa Barefoot Contessa Truffled Popcorn
- Barefoot Contessa Chunky Blue Cheese & Yogurt Dip
- Barefoot Contessa Roasted Figs & Prosciutto
- Barefoot Contessa Watermelon Mojitos
Barefoot Contessa Chipotle & Rosemary Roasted Nuts
Description
Barefoot Contessa Chipotle & Rosemary Roasted Nuts is made with whole roasted unsalted cashews, whole walnut halves, whole pecan halves, whole almonds, pure maple syrup, light brown sugar, freshly squeezed orange juice, ground chipotle powder, minced fresh rosemary leaves, and kosher salt. This delicious roasted nuts recipe creates a savory snack that takes about 35 minutes to prepare and can serve up to 10 people.
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Prepare the pan: Brush a sheet pan generously with vegetable oil. Combine the cashews, walnuts, pecans, almonds, 2 tablespoons of vegetable oil, maple syrup, brown sugar, orange juice, and chipotle powder directly on the sheet pan. Toss to coat the nuts evenly. Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss again.
- Roast the nuts: 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.
- Season and cool: Remove from the oven and sprinkle with 2 more 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 and store: Serve warm or let the nuts cool completely and store them in airtight containers at room temperature.
Notes
- Coat Evenly: Make sure to toss the nuts well with the syrup and spices so they are evenly coated. This gives every nut a consistent flavor.
- Stir While Roasting: Stir the nuts two times while they’re roasting to cook them evenly and keep them from burning.
- Use Fresh Rosemary: Fresh rosemary gives a stronger flavor than dried. Chop it finely and add half before roasting and the rest after for the best taste.
- Check the Salt: Taste the nuts when warm and add a little more salt if needed. Nuts can lose some saltiness as they cool, so adjust as you like.
- Stir While Cooling: Let the nuts cool at room temperature and stir them every so often. This prevents them from sticking together in clumps.
Barefoot Contessa Chipotle & Rosemary Roasted Nuts