It’s the Holiday Season: Chipotle, Cranberry, and Rosemary Roasted Nuts

Sugar and Spice and Everything nice that’s what these Holiday Roasted Nuts are made of….


Every year around the holidays I make this addicting sweet, spicy and perfectly savory nut mix by the bucketful. It’s the perfect party snack and it makes a great gift to handout to the neighbors in a little holiday tins.

I first saw this recipe on one of my favorite cooking shows The Barefoot Contessa. This recipe really caught my attention because I don’t think I’ve EVER seen Ina Garten cook with chipotle chili powder, which is one of my favorite ingredients.

These spiced nuts are easy to make and only require a few simple ingredients. Some of these ingredients I never would have thought about combining like the chili powder and fresh rosemary. But the woodiness from the rosemary really compliments the smokiness of the chipotle chili powder.  These truly are addicting…. Yes I’m eating these as I’m writing this.

Over the years I’ve made a few additions to the original recipe I add a whole cup of almonds, the juice and the zest of one orange and my favorite I add 1½ cups of dried cranberries.  The cranberries add a nice tart zing to the mix, plus they just make the mix more festive for the holidays.

Speaking of the upcoming holidays don’t forget how long it takes to thaw the Turkey….  Only 6 days remaining until Thanksgiving 🙂


Holiday Chipotle, Cranberry, and Rosemary Roasted Nuts

Adapted From Barefoot Contessa: How Easy Is That?


Vegetable Oil

3 Cups Whole Roasted (unsalted) Cashews

2 Cups Whole Walnut Halves

2 Cups Pecan Halves

1 Cup Whole Almonds

1/3 Cup of Pure Maple Syrup

¼ Cup Light Brown Sugar

1 Orange (the juice and zest)

2 Teaspoons ground Chipotle Chili Powder

4 Tablespoons minced fresh Rosemary (about 4 sprigs)

1½ Cups Dried Cranberries

Kosher Salt



Preheat the oven to 350.

Brush a sheet pan generously with vegetable oil. Combine the cashews, walnuts, pecans, almonds, maple syrup, brown sugar, chipotle powder, orange juice and zest on the sheet pan; toss to coat. Add half the minced rosemary and 2 teaspoons of salt and toss again.

Spread the nuts in one layer. Roast for 25 minutes, stirring twice with a large metal (coated with a little oil), until the nuts are glazed and golden brown. Remove from the oven and sprinkle with 2 more teaspoons of salt, the remaining rosemary, and the 1½ cups of dried cranberries. 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 an airtight container.

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My name is Melody and I am the cook and blogger behind Meals With Mel. I have a love for traveling, I share a joy for gardening, and I have a passion for cooking. Although I do some baking, I don't consider myself a baker as I can't stand having to measure. When it comes to cooking my philosophy is add a bit of this, a dash of that, a splash of something doesn't hurt, never forget some type of pepper and always add at least one clove of garlic. Thanks for stopping by my Spicy Texas Kitchen and I hope to see you again!!! Melody

6 thoughts on “It’s the Holiday Season: Chipotle, Cranberry, and Rosemary Roasted Nuts

  1. This would be a PERFECT edible gift to decorate up in a cute jar and give to friends and family! I am always for spicy-something, and love any kinds of nuts. I’ll have to make this, for sure. It is now being written down on my “to make” list. 🙂

    Liked by 1 person

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