CHIPOTLE AND ROSEMARY ROASTED NUTS
Provided by Ina Garten
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Brush a sheet pan generously with vegetable oil. Combine the cashews, walnuts, pecans, almonds, 2 tablespoons of the vegetable oil, the maple syrup, brown sugar, orange juice and chipotle powder on the sheet pan; toss to coat. Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss again.
- Spread the nuts in one layer. Roast for 25 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown. Remove from the oven and sprinkle with 2 more teaspoons of salt and the remaining 2 tablespoons of rosemary. Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning. Serve warm or cool completely and store in airtight containers at room temperature for up to a week.
CHIPOTLE HONEY ROASTED PEANUTS
Absolutely delicious! This recipe started out as a basic honey-roasted beer nut recipe and evolved into this splendid party treat.
Provided by noogie01
Categories Appetizers and Snacks Nuts and Seeds
Time 2h50m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Stir together the sugar, chipotle powder, chili powder, and garlic powder in a small bowl; set aside.
- Stir together the butter, honey, and kosher salt in a large saucepan over medium heat until the butter has melted, and the mixture is bubbly. Stir in the peanuts until well coated, then pour out into a 9x13 inch baking dish.
- Bake in preheated oven until the nuts are golden brown, about 30 minutes. Stir the mixture 2 or 3 times to ensure even cooking. Once done, scrape the peanuts into a large metal bowl, and sprinkle with the spice mixture. Toss the peanuts to evenly coat with the spice mixture. Allow the peanuts to cool to room temperature, tossing every few minutes so the nuts do not stick together.
Nutrition Facts : Calories 203.5 calories, Carbohydrate 12.5 g, Cholesterol 3.8 mg, Fat 15.6 g, Fiber 2.3 g, Protein 6.8 g, SaturatedFat 2.9 g, Sodium 361.7 mg, Sugar 7.5 g
MAPLE CHIPOTLE NUTS
Provided by Food Network Kitchen
Time 35m
Number Of Ingredients 5
Steps:
- 1. Preheat the oven to 300 degrees F. In a small saucepan, bring maple syrup to a simmer over medium heat. Reduce heat and continue to cook stirring until slightly reduced and thickened, 3 to 5 minutes. (The syrup will foam up a bit as it simmers.) Stir in the butter and chipotle until the butter melts.
- 2. Toss the nuts in a medium bowl with the maple mixture to coat evenly, season with 3/4 teaspoon. Spread the nuts out in a single layer on a parchment-lined baking sheet. Bake until golden, stirring occasionally, 20 to 25 minutes. Stir and cool completely. Serve.
Nutrition Facts : Calories 560, Fat 39 grams, SaturatedFat 7 grams, Cholesterol 8 milligrams, Sodium 422 milligrams, Carbohydrate 43 grams, Fiber 6 grams, Protein 17 grams
EVERYTHING ROASTED NUTS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 15m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Place blanched almonds and hazelnuts on a cookie sheet and roast 7 to 8 minutes; your nose will know when they're done.
- Melt butter in small skillet with hot sauce, grill seasoning, and cumin. Remove from heat.
- Remove toasted nuts from oven and drizzle with butter and spices. Add smoked nuts and seeds to the cookie sheet and toss Everything Nuts to combine. Transfer nuts to a serving dish.
- Serve warm.
ROSEMARY ROASTED CASHEWS
This recipe is almost directly from the Bar Nuts at Union Square Cafe in New York City and its wonderful cookbook of the same name.
Provided by Ina Garten
Categories appetizer
Time 15m
Yield approximately 3 cups
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F.
- Place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are warmed through. Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large bowl. Toss the warm nuts with the rosemary mixture until the nuts are completely coated. Serve warm.
MIXED CHIPOTLE NUTS WITH CHIPS
Potato chips mingle with peanuts, almonds, pecans and cashews in this chipotle-lime flavored mix.
Provided by Food Network Kitchen
Time 40m
Yield about 4 cups
Number Of Ingredients 14
Steps:
- Mix together the sugar, chipotle powder, coriander, cumin, lime zest, granulated garlic and 1 1/2 teaspoons salt in a small bowl and set aside.
- Preheat the oven to 350 degrees F. Lightly oil a rimmed baking sheet with the oil.
- Put the egg white in a large bowl and whisk until frothy. Add the nuts and potato chips and toss to coat in the egg white. Add the spice blend and toss to coat.
- Spread the nut mixture evenly on the prepared baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes. Let cool on the baking sheet, then transfer to a large bowl.
BROCCOLI ROASTED WITH GARLIC, CHIPOTLE PEPPERS AND PINE NUTS
This is so easy and full of great flavor from the broccoli being roasted with garlic spiciness and smokiness from the chipotles and creaminess from the pine nuts. Keep in mind if you don't use seasoned salt and use regular salt you don't need so much.
Provided by Rita1652
Categories Fruit
Time 40m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees.
- Place the broccoli in a roasting pan so all will be 1 layer. Mix all the remaining ingredients together then pour over the broccoli.
- Place in oven for 10 minutes. Toss and return to oven for 10 more minutes give an other toss for 5 -10 more minutes.
- Enjoy!
Nutrition Facts : Calories 111.2, Fat 8.8, SaturatedFat 1, Sodium 30.4, Carbohydrate 7.1, Fiber 2.6, Sugar 1.7, Protein 3.3
CHIPOTLE SPICED NUTS
A nice change from sugar laden nuts. You can use chipotle powder instead of roasting them. Nuts are raw, unseasoned and unsalted.
Provided by aronsinvest
Categories Nuts
Time 20m
Yield 16 , 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- In a dry skillet or comal over medium heat, toast the chipotle chile pod for 3-4 minutes on each side. A toasted chile will turn a slightly darker shade of brown and be crazy (good) fragrant. Remove and allow to cool. Once the chile is cool enough to handle, cut off and discard the top and slice town the body of the chile. Tear out the seed column and remove all loose seeds. Tear the remaining chile skin into smaller pieces and grind to a fine powder in a spice mill.
- Meanwhile, place the nuts in a large bowl and top with the olive oil, salt, pepper, cumin, ground mustard and chipotle powder. Toss well (I used clean hands) until the nuts are evenly coated, and pour onto a large, rimmed baking sheet. I opted to line my baking sheet with parchment paper just to make clean up a little easier, but parchment is not required.
- Bake nuts for 10-15 minutes. Finished nuts will be golden and crazy (good) fragrant. Remove, cool and serve or package.
Nutrition Facts : Calories 407.3, Fat 39.8, SaturatedFat 5.3, Sodium 203.3, Carbohydrate 11.3, Fiber 4.5, Sugar 2.7, Protein 7.6
FEEJ'S SWEET & SPICY CHIPOTLE NUTS
I like to have snacks with me when I'm with friends. This was inspired by several other nut recipes I have tried over the years. I use whatever whole nuts I have on hand. My favorites are pecans & almonds.
Provided by Feej3940
Categories Lunch/Snacks
Time 40m
Yield 1/2 cup, 12 serving(s)
Number Of Ingredients 8
Steps:
- Beat egg white until stiff peaks.
- Drizzle honey into the egg whites while still mixing.
- In a separate bowl, mix chipotle powder, salt, black pepper, cayenne pepper & sugar together.
- Mix all 6 cups of your favorite nuts in the egg white - honey mixture until well coated.
- Pour spice mixture over the nuts & mix until well combined.
- Pour nuts into pan, spreading evenly & bake in 350 oven for about 20-25 minutes or until golden and fragrant. You will want to stir the nuts a couple of times, about every 7 minutes.
- Remove from pan & allow to cool.
Nutrition Facts : Calories 479.9, Fat 35.3, SaturatedFat 4.7, Sodium 858.2, Carbohydrate 36, Fiber 6.4, Sugar 21.5, Protein 12.2
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