Time: 35 min.
Complexity: easily
Servings: 8 - 10

"There are a lot of distinct flavors in this recipe, but they all work together harmoniously: there's sweet, salty, and spicy notes," says Aina.

Ingredients:

• (3 cups) 400g roasted cashew nuts
• (2 tbsp.) 200 g walnuts
• (2 tbsp.) 200 gr. pecans
• (0.5 cup) 90 g almonds
• Vegetable oil
• 1/3 cup maple syrup
• 1/4 cup brown sugar
• 3 tablespoons freshly squeezed orange juice
• 4 tbsp chopped fresh leaves rosemary
• 2 tsp chipotle chili powder
• Coarse salt

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

almond, nuts, cashews, walnuts, pecans, maple syrup, brown sugar, Orange juice, rosemary, chili pepper, chipotle pepper

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Preparation:

Step 1
• Preheat oven to 180°C. Combine cashews, walnuts, pecans, almonds, 2 tablespoons vegetable oil, maple syrup, brown sugar, orange juice, and chipotle powder in a baking dish.
  
  Add 2 tablespoons of rosemary and 2 teaspoons of salt, stir and spread over the entire surface.
Step 2
• Place in the oven and bake the nuts for 25 minutes, stirring occasionally with a wooden spatula, until golden brown.
  
  Remove from the oven and sprinkle with another 2 teaspoons of salt and 2 tablespoons of rosemary. Cool the nuts to room temperature, stirring occasionally to prevent the glaze from sticking.
  
  Serve roasted nuts with rosemary and chipotle peppers warm or chilled. Store in an airtight container at room temperature for up to a week.

Votes: 1