Chipotle and Rosemary Roasted Nuts

Okay --- here is another success story. This recipe is from Ina Garten 's new book, but I found it here. Made these twice over the 2010 Thanksgiving holiday and they were GREAT and easy as can be to make, which is a good thing. Didn't have vegetable oil the second time and substituted butter --- which worked just fine. I promise to get better about taking photographs when I make things in the future.

Chipotle and Rosemary Roasted Nuts
(from How Easy is That? by Ina Garten)

Ingredients

Vegetable Oil
3 cups whole roasted unsalted cashews
2 cups whole walnut halves
2 cups whole pecan halves
1/2 cup whole almonds (I didn't use almonds...but not for any particular reason)
1/3 cup pure maple syrup
1/4 cup light brown sugar, lightly packed
3 tablespoons freshly squeezed orange juice (I used a little more...)
2 teaspoons ground chipotle powder (I used a little less...)
4 tablespoons minced fresh rosemary leaves, divided
Kosher salt

Directions

Preheat the over to 350°F.
Brush a sheet pan generously with the vegetable oil. Combine 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 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 an airtight container at room temperature.