Chipotle and Rosemary Roasted Nuts

Ingredients

• 2 teaspoons ground chipotle powder 
• 4 tablespoons rosemary leaves fresh minced
• 10 servings kosher salt 
• 0.3 cup brown sugar light packed
• 0.3 cup maple syrup pure
• 3 tablespoons orange juice freshly squeezed
• 7 ounces pecan halves whole
• 14 ounces roasted cashews unsalted whole
• 10 servings vegetable oil 
• 7 ounces walnut halves whole
• 3 ounces almonds whole

Equipment

• frying pan
• oven
• spatula

Directions

1. Preheat the oven to 350 degrees F.
2. Brush a sheet pan generously with vegetable oil.
3. Combine the cashews, walnuts, pecans, almonds, 2 tablespoons of the vegetable oil, the maple syrup, brown sugar, orange juice and chipotle powder on the sheet pan; toss to coat.
4. Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss again.
5. Spread the nuts in one layer. Roast for 25 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown.
6. Remove from the oven and sprinkle with 2 more teaspoons of salt and the remaining 2 tablespoons of rosemary. Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning.
7. Serve warm or cool completely and store in airtight containers at room temperature for up to a week.
8. Photograph by Quentin Bacon