Rosemary Chipotle Nuts


One of my family’s favorite holiday traditions is making Ina Garten’s Chipotle and Rosemary Roasted Nuts for the holidays. Every year during the Christmas season we pile our shopping cart high with nuts, herbs and spices, all in preparation for this timeless treat. Complete with roasted cashews, walnuts, pecans, almonds, sugar, herbs and spices, this holiday snack is great for gifting or filling your candy jars with! 

Happy holidays! 


Rosemary Chipotle Nuts 

Makes 20 servings
Time: 35 Minutes
Recipe from the Food Network

coconut oil
3 cups whole roasted raw cashews
2 cups whole walnut halves
2 cups whole pecan halves
1/2 cup whole almonds
1/3 cup pure maple syrup
1/4 cup light brown sugar, lightly packed
3 tablespoons orange juice
2 teaspoons ground chipotle powder
4 tablespoons minced fresh rosemary leaves, divided
3 teaspoons sea salt, divided

1. Preheat the oven to 350 degrees F.

2. Using a brush, cover the bottom of a large baking sheet with coconut oil. Place the nuts, maple syrup, brown sugar, orange juice and chipotle powder in a large bowl and mix well. Once combined, transfer the nuts onto the large greased baking sheet and spread evenly over the surface. Sprinkle 2 tablespoons of dried rosemary leaves and 2 teaspoons sea salt over the nut mix.

3. Place the baking sheet in the oven and cook for 25 minutes, stirring the nuts every 5-7 minutes or so to ensure that they cook evenly. 

4. Once the 25 minutes are up, remove from heat and sprinkle the remaining 2 tablespoons of rosemary and 1 teaspoon of salt. Set aside to cool.

*Store in an airtight container or freeze for later

Nutrition Facts (per serving)
292 calories, 25g fat, 16g carbs, 3g fiber, 7g sugar, 6g protein