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.
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