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?
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
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.