I'm sure many of you will be heading out to holiday soireé's and some of you might have to bring a little appetizer.
Well - wanna know my "go-to" appetizer? So they are kinda fattening...but I promise - it's the good kind and so worth it.
Barefoot Contessa's Chipotle & Rosemary Roasted Nuts. Oh my heavens - they are absolutely HEAVENLY!! You really can't stop at ONE. You have to have a handful. They have the perfect amount of sweet and spice. (Just in case you missed my "go-to" dessert from yesterday - check it out here.
Don't they just look divine?
Wanna know how to make them?
serves 8 to 10
3 cups whole roasted unsalted cashews (14 oz)
2 cups whole walnut halves (7 oz)
2 cups whole pecan halves (7 oz)
1/2 cup whole almonds (3 oz)
1/3 cup pure maple syrup
1/4 cup light brown sugar, lightly packed
3 tablespoons freshly squeezed orange juice
2 teaspoons ground chipolte powder
4 tablespoons minced fresh rosemary leaves, divided
Preheat the oven to 350 degrees.
Brush a sheet pan generously with vegetable oil. Combine the cashews, walnuts, pecans, almonds, 2 tablespoons of vegetable oil, the maple syrup, brown sugar, orange juice, and chipolte powder on the sheet pan. Toss to coat the nuts evenly. Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss again.
Spread the nuts in one layer. Roast the nuts for 25 minutes, stirring twice with a large metal spatula *, until the nuts are glazed and golden brown. Remove from the oven and sprinkle with 2 more teaspoons of salt and the remaining 2 tablespoons of rosemary. Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning. Serve warm or cool completely and store in airtight containers at room temperature.
Recipe from Barefoot Contessa How Easy Is That?