Candied Chipotle and Rosemary Mixed Nuts

Candied Chipotle and Rosemary Mixed Nuts

These nuts will wake up your taste buds! They are spicy, sweet and savory all at the same time and truly addictive.

I came across this recipe on Food Network while searching for something completely unrelated but when I saw the words rosemary and chipotle, two of my favorite things, I had to check it out. I’ve tweaked the recipe slightly. You can find the original here.

I decided to make them for the holidays and they were a huge hit. I make them all the time for special occasions and when hosting events and sometimes when I’m just craving them.

They are a hit at any party and make a great hostess gift when wrapped in a decorative cellophane bag or mason jar.

Candied Chipotle and Rosemary Mixed Nuts

3 tablespoons olive oil
7 1/2 cups nuts of choice (This can be tailored to any ratio you like. I like the following)
3 cups whole roasted salted cashews
1 1/2 cups whole walnut halves
2 cups whole pecan halves
1 cup whole almonds
1/3 cup pure maple syrup
1/4 cup light brown sugar, lightly packed
3 tablespoons freshly squeezed orange juice
2 teaspoons ground chipotle powder
4 tablespoons minced fresh rosemary leaves, divided
4 teaspoons course sea salt, divided (l like using Maldon sea salt flakes)

You will need some parchment paper to lay them out to cool on.


Preheat the oven to 350 degrees. Combine the cashews, walnuts, pecans, and almonds on large baking sheet.

Drizzle olive oil and maple syrup over nuts then sprinkle on brown sugar, orange juice and chipotle powder. Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss. Toss to coat the nuts evenly. (I like to use 2 rubber spoon shaped scrapers for this, but your hands work fine too.) Spread the nuts over pan in one layer.

Roast the nuts for 25 – 30 minutes, stirring twice while baking with a large metal spatula, until the nuts are glazed and golden brown. I would stir at the 10 minute mark and 19 minute mark.

Remove from the oven and sprinkle with 2 more teaspoons of salt and the remaining 2 tablespoons of rosemary. Toss well to coat all of the nuts.

Remove just from baking sheet and spread nuts onto a sheet of parchment paper. Taste for seasoning and sprinkle additional salt or rosemary over top while still warm if desired. Serve warm or cool.

Once nuts have cooled completely they can be stored in airtight containers at room temperature.