The weather is pretty crummy out. I should be getting my 9 miles in as my race is soon. I probably still will. First I decided to get some shopping done and get some other things made. A version of Ina Garten's Chipolte & Rosemary Roasted Nuts and some salted caramel. See here for the recipe. These nuts are not too sweet, salty or spicy. A great snack and will disappear quickly. A double batch is a must. Note, a double batch will not fit safely on one pan. It will make a big mess.
(adpated from Ina Garten's recipe in Barefoot Contessa: How Easy Is That)
2 cups whole roasted unsalted cashews (14 ounces)
2 cups whole walnut halves (7 ounces)
2 cups whole pecan halves (7 ounces)
1 1/2 cups whole hazelnuts (5 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 (others I know have had a hard time finding this. I found it at my local grocery store)
4 tablespoons minced fresh rosemary leaves, divided
4 teaspoons Kosher salt
Preheat the oven to 350 degrees.
Brush a sheet pan generously with vegetable oil. Combine the cashews, walnuts, pecans, hazelnuts, 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.
You can use whatever nuts you like. I love hazelnuts, had some and wanted to use them.