Chipotle & Rosemary Roasted Nuts

2 Comments 02 November 2012

If your family’s like mine, they start looking for the special holiday snacks to be coming out of the kitchen right about now. Amongst mine’s faves are things like homemade Chex Snack Mix, but I started wondering if maybe there was something new. I ran across this one while scouting through my cookbooks last week and wondered…so the only thing to do was give it a try. It’s another Ina Garten recipe and so far she hasn’t led us astray.

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It’s true that nuts in general can get expensive to buy, but I still wanted to try this one anway since the Holiday season is a little about treating ourselves plus it seemed like a good one to mix up for parties.

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It’s already a little festive with the rosemary. I dunno, it’s working on me – are you getting a little convinced yet?

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The recipe uses some things I wasn’t expecting, a little orange juice and some maple syrup being two of them. Surprisingly, no, this isn’t as sweet as you might think as a result (true story, even with the brown sugar, too). They manage to play off the smoky spiciness of the chipotle really well.

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Some reviews found the rosemary to be strong, but we felt like it was just the right amount. Judge based on how much you like the herb. We did put less chipotle in than the recipe called for. Hello, two teaspoons seemed like a lot, but go for it if you love the spiciness.

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Onto a well-oiled cookie sheet it all goes, pressing it down to make as single a layer as possible. It’s OK if it’s not a perfect single layer, this will get a stirring or two.

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This will start to smell really good as it bakes because nuts release a lot of good flavor when cooked, roasting being a great way to do so. When they’re done and turned a beautiful deep brownish-red color, sprinkle a tad more salt and rosemary on them.

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The nuts need to continue to be stirred a little as they cool so the maple syrup doesn’t harden into big chunks. Soon, they get an almost candied, slightly spicy crunch that is surprisingly yummy, neither too sweet or too spicy. This is really perfect for setting out for the family on the weekend or for that holiday party coming up – and you can announce, “Hot nuts! Get your hot nuts here!”. You now, if you really wanted to. Heeee! Enjoy.

Chipotle & Rosemary Roasted Nuts

from Barefoot Contessa: How Easy is That? via Food Network

Prep Time: 15 minutes    Cook Time: 25 minutes   Level: Easy    Serves: 8-10

  • Vegetable oil
  • 3 cups whole roasted unsalted cashews (14 ounces)
  • 2 cups whole walnut halves (7 ounces)
  • 2 cups whole pecan halves (7 ounces)
  • 1/2 cup whole almonds (3 ounces)
  • 1/3 cup pure maple syrup
  • 1/4 cup light brown sugar, lightly packed
  • 3 tablespoons freshly squeezed orange juice
  • 2 teaspoons ground chipotle powder
  • 4 tablespoons minced fresh rosemary leaves, divided
  • Kosher salt

Preheat the oven to 350 degrees.

Brush a sheet pan generously with vegetable oil. Combine the cashews, walnuts, pecans, almonds, 2 tablespoons of vegetable oil, the maple syrup, brown sugar, orange juice, and chipotle powder on the sheet pan. Toss to coat the nuts evenly. Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss again.

Spread the nuts in one layer. Roast the nuts for 25 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown. 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. Serve warm or cool completely and store in airtight containers at room temperature.


We brushed the sheet pan with about a tablespoon of oil. If you feel like your sheet pan isn’t big enough, you could split the mixture between two, baking both if they’ll fit in your oven or separately.

I prefer these served cool simply because they’re less spicy on my tongue that way and I feel like I can taste all the flavors this offers better that way. On the other hand, I’m not sure how you’d serve them warm unless they came out of the oven while your party was going on. I wouldn’t reheat these in the oven because the sugars on them might burn then.

The sheet pan we baked these on looked like a ruined mess thanks to the caramelized maple syrup. Some nuts seemed hardened onto it for eternity, but a simple soaking with a little dish soap and water let it come clean nice and easy after an hour or so.

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- who has written 347 posts on Full Fork Ahead.

Wife, mom, indulgent reader and Day Job Do-er, who occasionally likes to think she can cook. Sometimes she's right, sometimes she's wrong.

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Your Comments

2 Comments so far

  1. Elena Graves says:

    Why not use baking paper? I use baking paper for so many things, and I would think it would be a great sheet pan protector for this recipe. I’m going to use it when I try this recipe, hopefully soon.

    • KMont says:

      It might work, but it might also get in the way when you have to stir it all. If it’s just to protect your pan, ours cleaned up just fine after letting it soak with soapy water.

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