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Author Notes: These savory, sweet and a little spicy nuts are the perfect nibble before, during and after the holidays. I love using Rogan Josh seasoning on these, which is a Northern Indian blend of paprika, garlic, ginger, cayenne, cardamom, cinnamon, saffron and lots more. It brings out the warmth and nuttiness of the nuts, smells divine and is a little different than all the other spiced nuts you see around the holidays. I get my Rogan Josh from Penzey's, but you can find it in lots of high end spice shops or international grocery stores. If you can't get your hands on Rogan Josh, I've subbed in good curry powder in a pinch or you can play around with your favorite flavor profile. For holiday gifts I package them in cute glass jars with red and green bows for friends and family. Adapted from Ina Garten's Chipotle & Rosemary Roasted Nuts recipe —SouthernSnacker
Makes: about 9 cups
ounces Whole, unsalted cashews (about 2 cups)
ounces Whole, unsalted walnut halves (about 2 cups)
ounces Whole, unsalted pecan halves (about 2 cups)
ounces Whole, unsalted almonds (about 3 cups)
cup Good quality maple syrup, Vermont if you've got it
cup Lightly packed, light brown sugar
tablespoons Orange juice (I like a lower sugar variety or fresh)
tablespoon Rogan Josh powder (any good, smokey curry powder works well also)
tablespoons Minced fresh rosemary, divided
Salt to taste
- Preheat oven to 350 degrees
- Brush a sheet pan well with vegetable oil.
- Combine the nuts with 2 tablespoons of vegetable oil, maple syrup, brown sugar, orange juice and Rogan Josh seasoning in a bowl and stir well to evenly coat the nuts. Add half of the rosemary and 2 teaspoons of salt and toss again.
- Spread the nuts in a single layer on the sheet pan and roast for 20-25 minutes, stirring a few times with a metal spatula (the long fish spatula works really well) until the nuts are glazed and golden brown. Keep an eye on them to make sure you don't over roast them. You should be able to smell when the nuts are roasted.
- Remove from the oven and sprinkle with the remaining rosemary and a little less than 1 teaspoon of salt. Toss well and set aside, tossing occasionally to keep the nuts from sticking to each other as they cool.
- Taste for seasoning and adjust as needed. Cool completely and store in an airtight container at room temperature.
- This recipe was entered in the contest for Your Best Edible Gift