Chipotle/Maple/Rosemary Roast Nuts

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!!


About Amy: Amy owns and runs The Mandolin Inn, a bed & breakfast in Dubuque IA.