Best 2 Ina Gartens Chipotle And Rosemary Spiced Nuts Recipes
Welcome to the world of culinary delight with Ina Garten's Chipotle and Rosemary Spiced Nuts. Immerse yourself in a delectable journey where the fiery heat of chipotle pepper harmoniously blends with the aromatic essence of rosemary, creating an exquisite treat for your taste buds. Whether you're hosting a festive gathering, seeking a mindful snack, or simply craving a zesty delight, this recipe promises to transport you to a realm of culinary bliss. Prepare to embark on a culinary adventure as we unveil the secrets behind this tantalizing confection, guiding you towards a sensory experience like no other.
Check out the recipes below so you can choose the best recipe for yourself!
CHIPOTLE AND ROSEMARY ROASTED NUTS
Provided by Ina Garten
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Brush a sheet pan generously with vegetable oil. Combine the cashews, walnuts, pecans, almonds, 2 tablespoons of the vegetable oil, the maple syrup, brown sugar, orange juice and chipotle powder on the sheet pan; toss to coat. Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss again.
- Spread the nuts in one layer. Roast 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 for up to a week.
INA GARTENS CHIPOTLE AND ROSEMARY SPICED NUTS
Steps:
- 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 chipotle 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. Read more at: http://www.foodnetwork.com/recipes/ina-garten/chipotle-and-rosemary-roasted-nuts-recipe2/index.html?oc=linkback
Tips:
- For the best flavor, use fresh rosemary and chipotle peppers. If you don't have fresh rosemary, you can use 1 teaspoon of dried rosemary.
- If you don't have chipotle peppers, you can use 1 teaspoon of chili powder or cayenne pepper.
- Be careful not to burn the nuts. Keep a close eye on them while they are roasting.
- Let the nuts cool completely before storing them. This will help them to stay crispy.
- Store the nuts in an airtight container in a cool, dry place. They will keep for up to 2 weeks.
Conclusion:
These chipotle and rosemary spiced nuts are a delicious and easy-to-make snack. They are perfect for parties, picnics, or just to enjoy at home. With their smoky, spicy, and slightly sweet flavor, these nuts are sure to be a hit with everyone who tries them.
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