This recipe was passed down from a friend to a friend to a friend. I tinkered with it a bit, and gave some away in little gift bags over the holidays. We seriously could not keep our hands out of these nuts! So, with the Super Bowl on the horizon, I thought I would pass it along. They are the perfect combination of spicy and sweet (I highly recommend heating them up right before you serve them). Enjoy!
2 TBSP Vegetable Oil, plus extra for the pan
2 Cups Whole Roasted Cashews
2 Cups Walnut Halves
2 Cups Pecan Halves
1 Cup Whole Almonds
1/3 Cup Honey, plus extra
1/4 Cup Brown Sugar, lightly packed
1TBSP Ground Chipotle Powder
Minced Rosemary, divided
Preheat oven to 350 degrees. Prepare cookie sheet with vegetable oil. Combine the nuts with 2 TBSP vegetable oil, coat evenly. Whisk together honey, brown sugar, and chipotle powder. Mix with the nuts to coat evenly. Add enough rosemary to lightly coat, then season with salt, toss again. Spread nuts into a single layer, drizzle on a bit more honey (continue to add more chipotle powder/honey until you are happy with the spicy/sweet combo), then roast for 20 -25 minutes, stirring half way through. When they are golden brown, remove from oven and finish with remaining salt and fresh rosemary.