CHIPOTLE/MAPLE/ROSEMARY ROAST NUTS – Mandolin Inn
| Vegetable oil | ¼ c. light brown sugar (lightly packed) | 4 Tbsp. fresh minced rosemary |
| 8 cups your favorite nuts – I favor pecans, almonds and peanuts | 3 Tbsp. orange juice | Kosher salt |
| 1/3 c. pure maple syrup | 2 tsp. chipotle powder |
Pre-heat oven to 350٥. Brush a sheet pan generously with vegetable oil.
Combine pecans, 2 tbsp vegetable oil, maple syrup, brown sugar, orange
juice and chipotle powder in large mixing bowl. Toss to coat the nuts
evenly. Add 2 tbsp of the fresh minced rosemary and 2 tsp of salt and
toss again. Place on baking pan and spread nuts evenly. Roast the nuts
for 25 minutes, stirring twice with a large metal spatula. Bake until the
nuts are glazed and golden brown. Remove from the oven and sprinkle
with 2 more tsp of salt and the remaining 2 tbsp of fresh minced 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. ENJOY!!