Chipotle Rosemary Spiced Nuts

Ingredients

• 2+ Tbsp Vegetable oil
• 2 C whole cashews (14 ounces)
• 1 1/2 C whole pecan halves (12 ounces)
• 1 C whole almonds (8 ounces)
• 1/4 C pure maple syrup
• 1/4 C light brown sugar, lightly packed
• 3 Tbsp freshly squeezed orange juice
• 1 tsp chipotle chili powder
• 3 Tbsp minced fresh rosemary leaves
• 4 tsp kosher salt

Directions

1. Preheat the oven to 350. Brush a cookie sheet evenly with vegetable oil. Mix nuts in a large plastic bowl. In a small bowl or glass measuring cup, combine 2 tablespoons of vegetable oil, maple syrup, brown sugar, orange juice and chipotle powder and whisk well. Pour over nuts and toss to coat. Add 2 tablespoons of rosemary and 2 teaspoons of salt and toss again.
2. Spread the nuts evenly on the greased cookie sheet. Roast for 35 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown. Remove from the oven and sprinkle with final teaspoon of rosemary and salt. Toss lightly with the spatula, stirring occasionally to prevent nuts from sticking as they cool. Let cool completely and store in airtight containers at room temperature for up to a week.