Baked nuts with rosemary and chipotle pepper – a detailed recipe cooking. 
The photodishes: Quentin Bacon Time: 35 min. Difficulty: easy Servings: 8 – 10 The recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 400 gr. roasted cashew nuts
- 200 gr. walnuts
- 200 gr. pecans
- 90 gr. almonds
- Vegetable oil
- 1/3 Art. maple syrup
- 1/4 Art. brown sugar
- 3 tbsp. l freshly squeezed orange juice
- 4 tbsp. l chopped fresh rosemary leaves
- 2 tsp Chipotle Chili Powder
- Coarse salt
Recipes with similar ingredients: almonds, nuts, cashews, nuts walnuts, pecans, maple syrup, brown sugar, Orange juice, rosemary, chili pepper, chipotle pepper
Recipe preparation:
- Preheat the oven to 180 ° C. Mix nuts in a baking dish cashews, walnuts, pecans, almonds, 2 tbsp. l vegetable oils, maple syrup, brown sugar, orange juice and powder chipotle. Add 2 tbsp. l rosemary and 2 tsp salt, mix and spread over the entire surface.
- Put in the oven and bake nuts for 25 minutes., stirring occasionally with a wooden spatula until golden color. Remove from the oven and sprinkle another 2 tsp. salt and 2 tbsp. l rosemary. Cool nuts to room temperature, occasionally stirring to prevent the glaze from sticking together. Serve baked nuts with rosemary and chipotle warm or chilled. Store in a tightly closed container at room temperature in during the week.
