Leanne's Chipotle & Rosemary Roasted Nuts

Drew and I love making these roasted nuts! They are the perfect blend of spicy, salty and sweet. They are a delicious snack, appetizer or gift and smell AMAZING when they are roasting in the oven. Roasting nuts bring out the most flavor and you will not be disappointed with this tasty batch. We found this recipe out of Ina Garten's Cook Book- How Easy is That, along with many other fabulous recipes. ~Leanne

You will need:
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. (but not too much or they will not be crunchy!!)
-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.
*Chipotle chile powder is different from ordinary chili powder— it’s ground dried smoked jalapeños and has a distinctive hot, smoky, sweet flavor.

ENJOY!