Roasted nuts with maple, chili and rosemary

Great for snacking and gifting!

I make roasted nuts every year for holiday snacks and hostess gifts. I like to vary the seasonings from year to year and this year I decided a sweet-spicy combination was in order. Maple syrup is great for oven-roasted nuts because it cooks down and leaves just a thin glaze on the nuts. You can use regular chili powder if you prefer but don’t skip the rosemary – it’s key to these nuts’ irresistible flavour. If you double the recipe, be sure to spread it over two baking trays so the nuts can roast in a single layer.

Ingredients

• 2 cups (500 mL) whole, raw almonds
• 2 cups (500 mL) whole, raw cashews
• 2 cups (500 mL) raw walnut halves
• 2 cups (500 mL) raw Brazil nuts or hazelnuts
• 2 cups (500 mL) whole, raw pecans
• 2/3 cup (160 mL) maple syrup
• 1/3 cup (90 mL) vegetable oil
• 2 teaspoons (10 mL) chipotle chili powder*
• 2 tablespoons (30 mL) finely minced fresh rosemary leaves
• 4 teaspoons (20 mL) fleur de sel or coarse kosher salt

*You can use regular chili powder but the chipotle has a nicer flavour.

Method

• Preheat oven to 350F.
• Line a baking sheet with parchment paper, being sure there is enough to hang over the edges on all four sides.
• Combine all the nuts and the maple syrup in a large bowl. Toss gently to combine.
• Add the vegetable oil and toss gently again.
• Pour the nuts out onto the baking tray, spreading them in a single layer.

• Sprinkle the chili and rosemary over top, along with 2 teaspoons of salt. Toss again.
• Roast for 20 minutes, stirring every five minutes.
• Remove from the oven and sprinkle with the remaining salt; stir occasionally as they cool.
• Store in airtight containers at room temperature until ready to serve. These keep well for at least a month.

Makes 10 cups.