menu
menu
Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
View Recipes

Blog Image

Smoky Chipotle Rosemary Nuts

By Chef Linda

Sure you can buy seasoned nuts in the store, but they just don’t compare to the real-deal homemade version. This recipe for Smoky Chipotle Rosemary Nuts can be made in a snap, but as you'll see, the flavors are unlike anything you can buy. Sweetly salty. Smoky spicy. Toasty crunchy. Fresh rosemary adds subtle earthy, wintery notes. Sublime.

I used walnuts, almonds and cashews for a variety of texture and taste, but use your favorites. And as if the taste wasn't enough, the health benefits from the nuts (heart-healthy omega-3s, protein, calcium and minerals) means this is a nearly guilt-free treat, (unless you eat half the tray in one sitting). These Smoky Chipotle Rosemary Nuts are also perfect as a little nibble when entertaining and even more delightful when given as a gift. The recipe makes 6 cups because they disappear so quickly: Feel free to halve the recipe, but I promise, you'll be sorry.

Ingredients

 6 cups mixed, raw, unsalted nuts (I used cashews, walnuts and almonds)
 2 tbsp olive oil
 3 tbsp maple syrup
 2 tbsp tamari or soy sauce
 3 tbsp minced fresh rosemary
 1 tbsp coconut sugar or dark brown sugar
 2 tsp smoked paprika
 2 tsp ground chipotle
 1 tsp flaked or coarse salt, plus more to taste

Directions

1

Preheat oven to 300ºF. Line a baking tray with parchment paper. In a large bowl, toss nuts together. Whisk together oil, syrup, rosemary, sugar, paprika, chipotle and salt. Pour mixture over nuts and stir to combine.

Spread nuts in a single layer on the baking sheet. Bake until nuts start to brown and become aromatic, about 10 minutes. Remove tray from oven. Stir nuts and return tray to oven for another 10 minutes. Watch carefully when nuts have started to brown as they can go from golden brown to burnt fairly quickly. Remove nuts from oven and let cool before serving. Store in a sealed container.

Smoky Chipotle Rosemary Nuts
IngredientsDirections

Smoky Chipotle Rosemary Nuts

DifficultySuper Easy
YIELDS
6 cups

INGREDIENTS

 6 cups mixed, raw, unsalted nuts (I used cashews, walnuts and almonds)
 2 tbsp olive oil
 3 tbsp maple syrup
 2 tbsp tamari or soy sauce
 3 tbsp minced fresh rosemary
 1 tbsp coconut sugar or dark brown sugar
 2 tsp smoked paprika
 2 tsp ground chipotle
 1 tsp flaked or coarse salt, plus more to taste

DIRECTIONS

1

Preheat oven to 300ºF. Line a baking tray with parchment paper. In a large bowl, toss nuts together. Whisk together oil, syrup, rosemary, sugar, paprika, chipotle and salt. Pour mixture over nuts and stir to combine.

Spread nuts in a single layer on the baking sheet. Bake until nuts start to brown and become aromatic, about 10 minutes. Remove tray from oven. Stir nuts and return tray to oven for another 10 minutes. Watch carefully when nuts have started to brown as they can go from golden brown to burnt fairly quickly. Remove nuts from oven and let cool before serving. Store in a sealed container.

ShareTweetSaveBigOven

Category, ,

Leave a comment

Your email address will not be published. Required fields are marked *