Rosemary Glazed Nuts

Rosemary Glazed Nuts

So, I always want  to have friends over because I love my friends and want to have them over, but sometimes it’s also a great excuse to spend the week reading through my favorite cookbooks, getting all sorts of fantasy menus planned. When the real day comes, though, everything gets simplified, and I’m happy just to have the main dishes covered, but the one thing I always try to have at hand is a bowl of addicting nuts.  These rosemary nuts, in particular, only get made when we have company coming, because my husband and I should not be the only people eating them. They are just too terrific, even though they would be lovely to have around all the time. This recipe comes from Ina Garten’s How Easy Is That? — a book that really encourages us all to simplify the dinner party and do it more often. Totally on board with that.

Rosemary Glazed Nuts

Vegetable oil
3 c. whole roasted unsalted cashews (14 ounces)
2 c. whole walnut halves (7 ounces)
2 c. whole pecan halves (7 ounces)
½ c. whole almonds (3 ounces) (I always do more almonds and less cashews)
1/3 c. pure maple syrup
¼ c. light brown sugar, lightly packed
3 T. freshly squeezed orange juice
2 t. ground chipotle powder (I reduce and/or sometimes leave out for the kids’ sake)
4 T. minced fresh rosemary leaves, divided
Kosher salt

Preheat the oven to 350 degrees.

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

Spread the nuts in one layer. Roast the nuts for 25 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown. Remove from the oven and sprinkle with 2 more teaspoons of salt and the remaining 2 tablespoons of 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.


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