Ina Garten Fall Spiced Nuts Recipe: Irresistible Crunch
This version of Ina Garten's fall spiced nuts follows her chipotle and rosemary roasted nuts. Cashews, walnuts, pecans and almonds are tossed on one sheet pan with maple syrup, brown sugar, fresh orange juice and smoky chipotle powder. Fresh rosemary and kosher salt go on twice, once before roasting and once after, so the flavor builds in layers. The nuts roast at 350°F until glazed and golden. The batch is big enough for parties, gifts and snacking all week.
Equipment
- Large rimmed sheet pan
- Pastry brush
- Large metal spatula
- Airtight containers or jars
Ingredients
The Nuts
- 3 cups whole roasted unsalted cashews 14 ounces
- 2 cups whole walnut halves 7 ounces
- 2 cups whole pecan halves 7 ounces
- ½ cup whole almonds 3 ounces
The Glaze
- 2 tablespoons vegetable oil plus extra for the pan
- ⅓ cup pure maple syrup
- ¼ cup light brown sugar lightly packed
- 3 tablespoons orange juice freshly squeezed
- 2 teaspoons ground chipotle powder
The Rosemary and Salt Finish
- 4 tablespoons fresh rosemary leaves minced, divided
- 4 teaspoons kosher salt divided
Instructions
- Preheat the oven to 350°F. Brush a rimmed sheet pan generously with vegetable oil, including the corners and the bottom of the edges.
- Put the cashews, walnuts, pecans and almonds on the pan. Add the 2 tablespoons vegetable oil, maple syrup, brown sugar, orange juice and chipotle powder.
- Sprinkle on 2 tablespoons of the rosemary and 2 teaspoons of the salt. Toss with your hands until every nut is coated, then spread them in a single layer.
- Roast for 20 to 25 minutes, stirring twice with a large metal spatula and scraping the bottom of the pan, until the nuts are glazed, fragrant and deep golden brown.
- As soon as the pan comes out of the oven, sprinkle the nuts with the remaining 2 tablespoons rosemary and 2 teaspoons salt. Toss well.
- Leave the nuts at room temperature and stir every few minutes as they cool so they don't clump together. Taste and add more salt if needed.
- Serve warm, or let the nuts cool completely before storing them in airtight containers.
Notes
Use unsalted nuts and fresh rosemary. Watch the nuts closely near the end of roasting, because the glaze burns quickly.
Store the nuts airtight at room temperature for about 2 weeks. If they turn soft, re-crisp them at 300°F for 5 to 8 minutes.