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.

Author: Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.

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