Roasted Nuts with Maple, Chili and Rosemary

Every year I make several batches of roasted nuts for holiday snacking and gifting. 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.

The combination of maple syrup, rosemary and chipotle chili powder makes these nuts an irresistable treat.

The combination of maple syrup, rosemary and chipotle chili powder makes these nuts an irresistable treat.

Ingredients

  • 2 cups whole, raw almonds
  • 2 cups whole, raw cashews
  • 2 cups raw walnut halves
  • 2 cups raw Brazil nuts or hazelnuts
  • 2 cups whole, raw pecans
  • 2/3 cup maple syrup
  • 1/3 cup vegetable oil
  • 2 teaspoons chipotle chili powder *
  • 2 tablespoons finely minced fresh rosemary leaves
  • 4 teaspoons 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.
Be sure to spread the nuts out in a single layer so they roast evenly.

Be sure to spread the nuts out in a single layer so they roast evenly.

  • 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.

Advertisements

About 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.
This entry was posted in Snacks and tagged , , , , , , , , , , , , , , , . Bookmark the permalink.

2 Responses to Roasted Nuts with Maple, Chili and Rosemary

  1. Pingback: If Anyone Is Still Wishing For A White Christmas… Stop. |

  2. Pingback: Curried Coconut Lentil Soup Mix | Constantly Cooking

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s