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.
- 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
- 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.