Ina Garten’s Chipotle and Rosemary Roasted Nuts

Discover the story

This recipe combines sweet and savory with a bit of heat that we know you will love!

While we test and retest many recipes here at the WOT Test Kitchen to ensure they are perfect, this recipe from Ina Garten needs no testing! Some of us on the Women of Today team have been making Ina Garten’s Chipotle and Rosemary Roasted Nuts for years, and it’s been such a hit that we had to share it with you.

However, we did make some minor changes from the original recipe… We opted for premixed salted nuts and made our glaze in a mixing bowl for easy coating. Since the mixed nuts were salted, so we also cut back on the added salt.

WOT we love about this recipe: It can be made a couple of weeks ahead of time and stored in the refrigerator for up to one month. We like to store our nuts in wide-mouth glass Ball jars.

Ina Garten's Chipotle and Rosemary Roasted Nuts

Servings cups

Ingredients

3 tbsp vegetable oil, divided
7 cups mixed nuts
⅓ cup pure maple syrup
¼ cup light brown sugar, lightly packed
3 tbsp fresh squeezed orange juice
2 tsp ground chipotle powder
4 tbsp minced fresh rosemary leaves, divided

Instructions

Preheat oven to 350 degrees.
Brush a sheet pan with 1 tablespoon of vegetable oil.
In a mixing bowl, combine 2 tablespoons of vegetable oil, the maple syrup, light brown sugar, orange juice, and chipotle powder. Mix well to combine.
In a large mixing bowl, add all the nuts. Give the nut glaze mixture another stir, and then pour all over the nuts. Toss well to combine.
Spread the nuts onto the sheet pan, add 2 tablespoons of the minced fresh rosemary to the nuts and give the nuts another toss.
Roast the nuts for 20-25 minutes total.
After 10 minutes, give the pan a stir and rotate the sheet pan in the oven for even browning. Roast for another 8-10 minutes or until all the nuts are evenly browned. Depending on your oven, the time might vary. Keep an eye on the nuts to make sure they don’t get too dark.
When nuts are perfectly browned, remove sheet pan and add the remaining 2 tablespoons of the minced fresh rosemary. Toss well and set aside at room temperature. Give the nuts a couple of stirs as they are cooling to prevent them from sticking. Taste for seasoning and if you think it needs more salt, add a couple of pinches of Kosher salt.
We store our nuts in wide-mouth glass Ball jars. This recipe fills (3) 3 cup glass jars. Store in the refrigerator for up to two months.