One of our most requested cooking classes is Barefoot Contessa Inspired – it’s all about exploring some of Ina Garten’s classic dishes. During the class, we nibble on these roasted nuts. They are so delicious with so many contrasting flavors. We love how the Chipotle Morita Chile Powder plays along with the maple syrup and orange juice – wow! Toss these on your next cheese board and watch them disappear!
Time: 30 min
Makes 6 cupsRating
/rating_off.png "1 Star")
Loading...| 2 Tbl Pecan Oil | |
| 3 cups unsalted pecans | |
| 3 cups unsalted cashews | |
| ¼ cup maple syrup | |
| ¼ cup light brown sugar | |
| Juice of ½ orange | |
| 1 ½ tsp Chipotle Morita Chile Powder | |
| 4 Tbl minced rosemary leaves | |
| Salt |
| 1. | Preheat the oven to 350°F. Line a sheet pan with parchment. In a bowl, combine the pecan oil, nuts, maple syrup, brown sugar, orange juice, Chipotle Powder and 2 Tbl of the minced rosemary leaves and 1 tsp salt – the remaining 2 Tbl of rosemary will be added to the nuts when they are hot from the oven. |
| 2. | Spread the nuts on the prepared sheet pan and roast for 25 mins. Stir twice during the baking process being sure to rotate the pan. The nuts should be fragrant, look shiny and glazed and have darkened a shade. |
| 3. | When they come out of the oven, add the 2 reserved tablespoons of rosemary and an additional teaspoon of salt. Use a spatula to combine. Allow to cool and serve. |
Leave a Reply