Chipotle & Rosemary Spiced Nuts

nuts1I sat down Saturday morning in an attempt to clean off the massive amounts of Food Network shows that were recorded and of course the first one I went to was Barefoot Contessa. Ina always has good options to choose from and these spiced nuts were just what I was looking for.

These Rosemary Chipotle Spiced Nuts are full of flavor and make a great party snack!

I’m a huge fan of spiced nuts! Especially those ones at the mall or at festivals that have the crunchy cinnamon-y coating on the outside. Oh my! It’s more a dessert than anything but they are soo good. This recipe initially drew me in from the combination of sweet and spicy. As Ina went on to make the recipe, I got pretty excited at the simple list of ingredients (minus the ground chipotle powder which I found at my local supermarket).

These little guys are good!! They are slightly smoky, sweet, salty, and would make a great addition to any cocktail party. Or even a homemade gift for the spiced nut fanatic in your family. Now how easy is that?? :) Be sure to save yourself a few extra because they are addicting and you can’t try just 1 or 2. I hope you are all having a wonderful holiday season and have a very Happy New Year!

These Rosemary Chipotle Spiced Nuts are full of flavor and make a great party snack!

Chipotle and Rosemary Roasted Nuts

Recipe adapted from Barefoot Contessa


  • 2 tbsp canola oil, divided
  • 3 cups whole cashews, unsalted
  • 2 cups whole almonds, unsalted
  • 2 cups whole pecans, unsalted
  • 1/2 cup walnuts, unsalted
  • 1/3 cup pure maple syrup
  • 1/4 cup light brown sugar, lightly packed
  • 3 tbsp freshly squeezed orange juice
  • 1 1/2 tsp ground chipotle powder
  • 3 tbsp minced fresh rosemary, divided
  • 4 tsp kosher salt


1. Preheat oven to 350 degrees. Pour 1 tbsp canola oil onto a large baking pan, spread evenly. Set aside.
2. In a large bowl, combine the cashews, almonds, pecans, walnuts, 1 tbsp canola oil, maple syrup, brown sugar, orange juice, and chipotle powder. Toss to coat the nuts evenly. Add 2 tbsp rosemary and 2 tsp salt and toss again.
3. Spread nut mixture evenly onto prepared pan. Roast nuts for 25 minutes or until the nuts are glazed and golden brown. Stir twice while nuts are roasting. Meanwhile, line 2 pans with parchment paper. Set aside. Remove from oven and sprinkle with 2 tsp kosher salt and 1 tbsp rosemary.
4. Immediately transfer nuts to remaining 2 pans in a single layer, dividing evenly. Be careful not to scrape the extra glaze from the pan onto cooled sheets, this will aid in the nuts not sticking together as much. While nuts are cooling, stir frequently to keep them from clumping together. Store in an airtight container at room temperature.

This entry was posted in Recipes.

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