"This recipe has always been my wife's secret weapon (up until now of course – sorry, Jenny). Sweet, salty, & a little spicy, people go absolutely nuts (pardon the pun) for this mix." – Ben Partridge, New Pi photographer
These are extremely popular and make for a huge hit at potlucks or any gathering. They make the house smell great, start your mouth watering (like mine, right now...), and you'll have a hard time getting your guests to stop eating them, they're so good. They'd also do quite nicely as an Oscar-watching snack this Sunday.
Indulge in these golden treats this golden weekend, perhaps with a partner bowl of freshly popped Tiny But Mighty popcorn, and enjoy!
Ina Garten's Maple, Chipotle, & Rosemary Spiced Nuts
3 c. cashews
1 c. pecans
1 T. vegetable oil
1⁄6 c. pure maple syrup
(make sure to go with one from our local folks, such as the sweet people at Great River Maple!)
1/8 c. light brown sugar, lightly packed
1 ½ T. freshly squeezed orange juice
1 t. ground chipotle powder (ground, dried smoked jalapeños with a distinctive hot, smoky, sweet flavor)
2 T. minced fresh rosemary leaves, divided
Preheat oven to 350°F. Line a sheet pan with parchment paper. Combine all but rosemary and salt and toss to coat. Add half the rosemary and 1 t. salt; toss again.
Spreading in one layer, roast the nuts for 25 minutes, stirring twice, until glazed and golden brown. Toss with 1 more t. salt and remaining rosemary.
Stir occasionally to prevent sticking as they cool. Taste and adjust seasoning. Serve warm or at room temp.