Description
These Chipotle and Rosemary Spiced Nuts are a flavorful and crunchy snack featuring a vibrant blend of smoky chipotle, fresh rosemary, and warm spices. Perfect for serving at gatherings or enjoying anytime you want a spicy, herby nut mix with a sophisticated flair.
Ingredients
Scale
Nuts
- 2 cups whole cashews
- 2 cups pecans halves
- 1 cup whole almonds
Seasoning and Oil
- ¼ cup olive oil
- 4 tablespoons chopped fresh rosemary (divided)
- 1-2 teaspoons ground chipotle powder (adjust based on desired spice level)
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- ½ teaspoon black pepper
- 2 teaspoons kosher salt (adjust to taste)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a large jelly roll pan with parchment paper and set it aside. This will prevent the nuts from sticking and ensure easy cleanup.
- Mix Spiced Oil: Place all the nuts in a large mixing bowl. Warm the olive oil in a small pan over low heat until just warm, then add 3 tablespoons of the chopped fresh rosemary. Stir for about one minute until the oil becomes fragrant but not hot enough to burn. Remove from heat, then stir in ground chipotle powder, cumin, and cayenne pepper.
- Coat Nuts: Pour the seasoned oil mixture over the nuts. Add kosher salt and black pepper to taste and stir thoroughly to make sure all nuts are evenly coated with the spicy-herb mixture.
- Roast Nuts: Spread the nuts evenly over the prepared baking pan. Roast them in the preheated oven for 15 to 20 minutes, stirring once halfway through cooking to ensure even roasting. Roast until the nuts turn golden brown and smell toasted.
- Finish and Cool: Remove the nuts from the oven and immediately sprinkle with the remaining fresh rosemary and additional salt if desired. Allow the nuts to cool completely to room temperature on the baking pan before storing or serving.
Notes
- Adjust the amount of chipotle powder depending on your spice preference.
- Stirring the nuts halfway through roasting helps to toast them evenly without burning.
- Using parchment paper helps with easy cleanup and prevents nuts from sticking to the pan.
- These nuts can be stored in an airtight container for up to two weeks.
- Optionally, experiment with other nuts like walnuts or macadamia nuts for variety.
