Friday, May 6, 2016

Glazed Nuts


Whole Roasted Unsalted Cashew nuts - 3 cups
Whole Walnut halves - 2 cups
Whole Pecan halves - 2 cups
Whole Almonds - 1/2 cup
Pure Maple Syrup - 1/3 cup
Light Brown Sugar - 1/4 cup (lightly packed)
Freshly squeezed Orange Juice - 3 tablespoons
Paprika/Chipotle Powder - 2 teaspoons
Red Chili Powder -  2 teaspoons
Tajin Powder - 1 teaspoon (optional)
Fresh Rosemary Leaves, minced - 4 tablespoons
Salt - 4 teaspoons
Vegetable Oil - 2 tablespoons + greasing

For Aid:

Baking Sheet Pan - 1 large or 2 medium


  1. Preheat oven to 350F/180C.
  2. Grease a baking sheet pan generously with vegetable oil.
  3. In a large mixing bowl, take cashew nuts, walnuts, pecans, almonds, vegetable oil, maple syrup, light brown sugar, orange juice, paprika powder, red chili powder, tajin powder, 2 tablespoons of minced rosemary and 2 teaspoons of salt. Toss and mix until they are well combined and all the nuts are coated evenly.
  4. Spread the nuts on the baking sheet pan in a single layer.
  5. Roast the nuts for 25 minutes, stirring twice with a spatula, until the nuts are golden brown.
  6. Remove the baking sheet pan from the oven, sprinkle 2 more teaspoons of salt and the remaining 2 tablespoons of minced rosemary. Toss well.
  7. Keep tossing and stirring the nuts occasionally to prevent them from sticking to each as they cool down.
  8. Serve warm or once cooled.
  9. Once the nuts are cooled down to room temperature, store in an air tight container. 


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