Mix Together in a large bowl the following nuts:
3 cups cashews
2 cups pecans
½ cup almonds
Note: Use unsalted nuts as salt is added below
Mix together the follow ingredients in order:
2 Tbsp. vegetable oil
1/3 cup maple syrup
¼ cup brown sugar
3 Tbsp. orange juice
2 tsp. chipotle powder*
2 tsp. Rosemary
2 tsp. salt
Stir with whisk until all ingredients are mixed. Pour over nuts making sure all are well coated.
Heat oven to 325 degrees. Spread nuts with coating into cookie sheets making sure they are not piled into one another. This recipe will fill up a 12” x 18” cookie sheet four times.
Stainless steel cookie sheets work best. If you do not have stainless steel cookie sheets, keep a close watch as they mat cook more quickly on darker-colored cookie sheets. Also, cook on the middle rack of your oven. Keep stirring the remaining nuts in the bowl to make sure the mixture doesn’t settle to the bottom of the bowl.
The nuts need to cook for approximately 25 minutes. Stir nuts at 12 minutes with a flat ladle and then continue baking for approximately 13 minutes – for a total bake time of 25 minutes. Stir immediately when you take out of oven. Then ladle the nuts onto a clean counter top (i.e., granite, marble or Formica surface). Do not cool on wax paper as the nuts will stick to the wax paper.
Try to immediately separate nuts with clean fingers or use two forks to separate nuts, very carefully. Store in glass container completely cooled. If they stick, shake container several times.
*Optional – leave out if you do not want nuts to be spicy.