ROSEMARY-CHIPOTLE NUTS

Serves 10-12 as an appetizer

Vegetable Oil

Any combination of your favorite raw, whole nuts, totaling 7 1/2 cups

(I like to use walnuts, almonds, pecans and/or cashews)

1/3 cup maple syrup

1/4 cup brown sugar

3 tablespoons orange juice

2 teaspoons chipotle powder

2 tablespoons chopped fresh rosemary

Salt

Preheat oven to 350 F.

Brush a baking sheet generously with vegetable oil and set aside. In a large bowl,

combine the nuts, 1 tablespoon vegetable oil, syrup, brown sugar, orange juice, and

chipotle powder and toss well to coat. Add the rosemary and 2 teaspoons of salt and

toss again.

Spread the nuts on the baking sheet in a single layer and roast for 25 minutes. Stir

every 10 minutes until the nuts are dark and glazed. Remove from oven, sprinkle with

2 more teaspoons of salt and stir again. Cool to room temperature on the pan, stirring

occasionally to prevent the nuts from sticking as they cool. Serve warm or at room

temperature.

Recipe courtesy of Barefoot Contessa via @danimadethis

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