Sweet and Savory Nuts

For Rosemary Spiced Pecans:

Ingredients:

• Vegetable Oil
• 6 cups whole unsalted pecans
• 1/3 cup pure maple syrup
• ¼ cup light brown sugar, lightly packed
• 3 tablespoons freshly squeezed orange juice
• 2 tablespoons ground chipotle powder  (or another spice like ancho chili pepper or Spanish paprika)
• 4 tablespoons minced fresh rosemary leaves, divided
• Kosher Salt

Method:

1. Preheat the oven to 350 degrees Fahrenheit
2. Brush a sheet pan generously with vegetable oil, or cover with parchment paper.
3. In a large bowl, add the nuts.
4. In another small bowl, combine 2 tablespoons of vegetable oil, the maple syrup, brown sugar, orange juice, and chipotle powder (or other spice) and mix well.
5. Pour the mixture into the nuts and toss well.
6. Add the chopped rosemary and 2 teaspoons of salt and toss again.
7. Spread the nuts in one layer on the baking pan.  Roast the nuts for 25 minutes, stirring twice with a large spatula, until the nuts are glazed and golden brown.
8. Remove from the oven and sprinkle with 2 more teaspoons of salt and remaining 2 tablespoons of rosemary
9. Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool.  Taste for seasoning.  Serve warm or completely cool in an airtight storage containers at room temperature.

For Vanilla Lavender Cashews:

Ingredients:

• Vegetable Oil
• 6 cups whole unsalted roasted cashews
• ¼ cup lightly brown sugar, lightly packed
• 1/3 cup honey
• 3 tablespoons ground vanilla beans
• 4 tablespoons minced fresh lavender, divided

Method:

1. Preheat the oven to 350 degrees Fahrenheit
2. Brush a sheet pan generously with vegetable oil, or cover with parchment paper.
3. In a large bowl, add the nuts.
4. In another small bowl, combine 2 tablespoons of vegetable oil, the brown sugar, honey, and ground vanilla and mix well.
5. Pour the mixture into the nuts and toss well.
6. Add the chopped lavender and toss again.
7. Spread the nuts in one layer on the baking pan.  Roast the nuts for 25 minutes, stirring twice with a large spatula, until the nuts are glazed and golden brown.
8. Remove from the oven and sprinkle with remaining 2 tablespoons of lavender
9. Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool.  Taste for seasoning, add salt if needed.  Serve warm or completely cool in an airtight storage containers at room temperature.

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