NUTS TO YOU

It is foggy and cold Sunday morning at the ‘Walnut Creek Farmers’ market. We are on a mission to find ingredients for our ‘Rosemary Chipotle Roasted Nuts’ recipe. As soon as we arrive at the market a booth sign proclaiming ‘Bacon Chocolate Chip’ cookies grabs my attention. These cookies were sweet and savory. They were so good; they did not even last for a photo. Our recipe called for a mixture of fresh cashews, pecans, walnuts, and almonds. We did find almonds and walnuts and we were satisfied. We rushed back to the house to make our recipe and hunker down for a day of football viewing.

We only used walnuts and almonds. You can use any combination of nuts that you have in stock. I also substituted honey instead of brown sugar.

Rosemary Chipotle Roasted Nuts

1. 3 cups unsalted cashews
2. 2 cups walnuts
3. 2 cups pecans
4. 2 cups almonds
5. 1/3 cup maple syrup
6. 1/4 brown sugar
7. 3 tablespoons fresh orange juice
8. 2 teaspoons chipotle powder
9. 4 tablespoons minced fresh rosemary
10. salt to taste

Combine all ingredients with half of rosemary and approx 2 teaspoons salt. Place nuts on greased baking dish. I put them on parchment paper. Roast for 25 minutes at 350 degrees stirring occasionally. Remove from oven and add a little more salt and rosemary. Cool and stir occasionally to prevent sticking.

 

This was a great snack to go with our frosty beverages while viewing the football playoffs. The rosemary is a nice touch to the sweet salty mixture. We will return to the ‘Walnut Creek Farmers Market’ to stock up on bacon chocolate chip cookies soon.