Rosemary & Chipotle Spiced Nuts

Recently I was a little donut shop and saw a jar of Rosemary & Chipotle Spiced Nuts, I was reluctant to try them but bought a jar on my husbands insistence. Well....let's just say they were amazing. I decided I had to find a recipe myself and make them myself. I searched the web for a recipe and came across an Ina Garten recipe, however I did tweak it a little to my own liking. So here it is and trust me they are worth it.






Rosemary & Chipotle Spiced Nuts
Vegetable oil
1 bag (16oz) cashews
1 bag (16oz) whole walnut halves
2 bags (8oz bags) whole pecan halves
1 bag (16oz) whole almonds
1/2 cup pure maple syrup
3/4 light brown sugar, lightly packed
1 freshly squeezed orange (I was lucky enough to use the blood oranges from the tree in my backyard)
4 tsp, crushed chipotle pepper add more for extra spice
6 tbsp fresh rosemary leaves, minced (I was able to use it from my backyard too)
Salt

Preheat oven to 350
Brush vegetable oil on cookie sheet
In bowl combine cashews, walnuts, pecans, almonds, 3 tbsp vegetable oil, maple syrup, brown sugar, orange juice and 3 tsp chipotle peppers.
Toss to coat evenly
Add 4 tbsp of minced rosemary and 4 tsp salt and toss again
Spread nuts in one layer on cookie sheet
Roast for 25 minutes, stirring twice until the nuts are glazed and golden brown
Remove from oven and place in bowl, sprinkle with remaining 2 tbsp of rosemary, 1 more tsp of chipotle pepper (if want a little more spice) and 2 more tsp salt.
Toss well and stir occasionally to prevent sticking.
Can be served warm or cool completely.

*** If you make the full batch I recommend cooling 1/2 the batch at a time to ensure the coating cools evenly.