Ina Garten’s Chipotle & Rosemary Spiced Nuts

Ina Garten's Chipotle & Rosemary Spiced Nuts

Let’s talk about edible gifts for a while, shall we? I’m sure everyone has some kind work function, potluck, or ugly sweater party coming up during the next couple of weeks. Over the next few days I’ll share some wonderful recipes perfect for sharing at any and all of these said events. They would also make great gifts if you are poor like me and have to resort to making and baking your own or if you just want to impress your hosts.
I kind of fell in love with these when I made them for a dinner party. I used 10 ounces of pecans and 10 ounces of walnuts and had to use 2 big baking pans as a result. I didn’t have any almonds on hand and I don’t care for cashews that much, but the walnuts and pecans definitely held their own. One word about the baking pans, I used two, one dark metal, one light metal, the darker metal started to look like it was about to burn the last time I was stirring the nuts, so I ended up taking them out a bit early, the lighter metal sheet too the whole time.
The end result was kind of sweet, kind of smokey, kind of salty and totally delicious. I tasted the chipotle flavor and didn’t find it spicy at all, but it takes a lot of spice for me to even notice it. These would be great and easy appetizer for a holiday party or even as a quick homemade, edible gift. Anyone who gets these will love you.
Ina Garten’s Chipotle & Rosemary Spiced Nuts (from The Kitchn)
  • Vegetable oil
  • 3 cups whole roasted unsalted cashews (14 ounces)
  • 2 cups whole walnut halves (7 ounces)
  • 2 cups whole pecan halves (7 ounces)
  • 1/2 cup whole almonds (3 ounces)
  • 1⁄3 cup pure maple syrup
  • 1/4 cup light brown sugar, lightly packed
  • 3 tablespoons freshly squeezed orange juice
  • 2 teaspoons ground chipotle powder
  • 4 tablespoons minced fresh rosemary leaves, divided
  • Kosher salt
  1. Preheat the oven to 350 degrees.
  2. 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.
  3. 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.
  4. 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.

4 thoughts on “Ina Garten’s Chipotle & Rosemary Spiced Nuts

  1. Pingback: Sunday Summary: December 11, 2011 | Clare Cooks!

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