| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 8 to 10 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 610 |
| Total Fat | 52 g |
| Saturated Fat | 7 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 6 g |
| Sugar | 16 g |
| Protein | 13 g |
| Cholesterol | 0 mg |
| Sodium | 259 mg |
Reviews
These are delicious…a bit messy and sticky to make – but worth the work! After making these several times (love them) I finally figured out, my stainless steel bench scraper is the best for tossing! Easier and cleaner!
I don’t know how anyone could not love these. I’ve been making them for 10 years at Christmas time for neighbors and friends and people beg for them. Read the recipe and you won’t be disappointed.
My family LOVES these nuts. I’m trying to make some things ahead for Christmas. Can anyone tell me how long you’ve kept them at room temperature? Have you frozen them? Thank you.
I made them exactly as the recipe stated. I made the entire recipe and just threw away all the nuts. What a waste of money. I threw the recipe out too. And almost had to do the same with my baking pans and spatula. They burned terribly and only after 20 minutes. I usually love Ina’s recipes but this one, not at all.
I have made these every year for the last 5 years and they are so delicious! We give them to friends and family with holiday gifts and put htem out at our holiday parties and they are always a hit. Perfect sweet and salty (with a tiny bit of heat)!
These are highly addicting. I almost burned my mouth because I couldn’t wait for them to cool to eat them! The spice doesn’t hit you at first, but then you get that slow burn in the back of your throat. Paired with the sweetness from the maple syrup, brown sugar, and orange juice, it’s just great. Plus, that rosemary adds some real nice, earthy notes as well. These are fabulous!
Perfect! Be sure to toss while cooking and cooling
I made this as a gift for someone in my family this year, and it turned out beautifully. I probably should have kept it here at home instead. Thanks and have a nice Holiday Season.
Excellent I read the other reviews and agreed. I mixed everything in a bowl then spread out on a parchment paper lined pan, roasted at 325 for 30 mins turning nuts every 10 minutes . I immediately transferred to a cooled parchment lined pan. I did not add the additional rosemary and salt at the end when they came out of the oven. For me, they were perfectly seasoned with a nice hint of rosemary. Super easy and barely anything to clean up. I put the nuts in decorated mason jars and gave them as a gifts.
It was a hit!