Wednesday, January 7, 2015

chipotle & rosemary spiced nuts

I love fancy nuts.

By fancy, I mean nuts that are lightly glazed and roasted. Oh, and that are exciting enough to make me look forward to them as a mid-morning snack.

Spicy cajun almonds and Gramercy Tavern bar nuts have been favourites around here, but after Christmas, I felt like the new year deserved a new nut recipe.

I found this: Ina Garten's chipotle and rosemary spiced nuts. I had a little bag of fresh rosemary in the fridge and so it felt like fate.

I adapted the recipe to suit my nut tastes (and budget) and I feel particularly pleased about the pistachios I added. They are like little gems of concentrated flavour nestled around the bigger cashews and pecans.

On first glance, the recipe looks a bit odd: chipotle, rosemary, orange juice? I know. But trust Ina here. They are a trio I am now very glad to meet.

So here you are  a new nut recipe for the new year. Feel free to adapt it for the nuts you find in your cupboard.

one year ago: tuscan white beans
two years ago: happy things in the new year and carrot and fennel soup
three years ago: glory bowl
four years ago: naomi's granola

chipotle and rosemary spiced nuts
adapted from Ina Garten on The Kitchn

275 g. (2 c.) unroasted cashews
100 g. (1 c.) unroasted pecan halves
200 g. (1 1/2 c.) unroasted almonds
100 g. (2/3 c.) shelled unroasted pistachios
50 g. (3 tbsp.) maple syrup
25 g. (2 tbsp. + 1 tsp.) brown sugar
2 g. (1 tsp.) ground chipotle powder
32 g. (2 tbsp.) freshly-squeezed orange juice
1 tbsp. fresh rosemary, minced
18 g. (1 tbsp. + 1 tsp.) neutral oil, such as canola or grapeseed
1 1/4 tsp. Kosher salt (or 3/4 tsp. regular salt)
later: 1 tsp. Kosher salt (or 1/2 tsp. regular salt)

Preheat the oven to 350 degrees Fahrenheit and get out a sheet pan or two regular cookie sheets.

Brush the pan(s) a bit of neutral oil. Get out a very large bowl and mix up the cashews, pecans, almonds, pistachios, maple syrup, brown sugar, chipotle powder, orange juice, rosemary, oil and 1 1/4 teaspoon Kosher salt.

Spread the nuts out on the pan(s) as evenly as possible and slide into the oven. Roast for 25  28 minutes, stirring twice, until the nuts look glazed and golden brown. Put the pan(s) on a rack to cool and toss with the other 1 teaspoon of Kosher salt.

Stir sometimes as they cool to help prevent the nuts sticking together  although they will anyway. Don't fret: you can break them up later when you put your precious nuts in an airtight container to store. Keep them at room temperature, all the easier to snack upon.

No comments:

Post a Comment