Ina Garten's Maple, Chipotle, & Rosemary Spiced Nuts

"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.

Great river maple_syrup_New Pi Eats

Indulge in these golden treats this golden weekend, perhaps with a partner bowl of freshly popped Tiny But Mighty popcorn, and enjoy!

spiced_nuts_New Pi Eats

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

kosher salt

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.

One thought on “Ina Garten's Maple, Chipotle, & Rosemary Spiced Nuts”

  1. Ricky says:

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