The holiday season puts me in the mood to cook up tasty treats. I came across Ina Garten’s recipe for Chipotel and Rosemary Nuts, in the Food Netwok magazine. I have already divulge my passion for peanut butter- so there is no doubt I am in love with nuts as well. I took her recipe, cut it in half and made a couple of changes. These are delicious! A must to make for any occasion.


  • 2 Cup of Pecans – 1 1/4 Cup of Pecans    
  • 2 Cups Walnut Halves – I don’t like walnuts
  • 3 Cups of  unsalted cashews 1 1/4 Cup of  unsalted Cashews           
  • 1/2 Cup of Almonds  – 1 1/4 Cup of Almonds      
  • 1/3 Cup of Maple Syrup – Did not have any maple Syrup. 1/8 Cup of Agave
  • 1/8 Cup of Brown Sugar – 1/8 Cup of Brown Sugar                                                  
  • 3 Tablespoons of freshly squeezed Orange Juice 2 Tablespoons of Tropicana Orange Juice (No Pulp)                                                                                           
  • 2 Teaspoons of ground Chipotle Powder- 1 1/2 Teaspoon of ground Chipotle Powder
  • 4 Tablespoons of minced fresh Rosemary Leaves2 Tablespoons minced fresh Rosemary Leaves                                                                                                         

Preheat the oven to 375 Degrees. Spray a sheet pan with butter. Pour Almonds, Pecans and cashews in a bowl. Add the Orange Juice, one egg white, Brown Sugar, and Agave. Stir with a spatula. Then add the Chipotle Powder and Minced Rosemary Leaves. Stir well. Pour the nuts on the sheet pan. Place in oven for 25 minutes. Stir at least twice before removing. Let cool and enjoy!