Name: Rosemary Maple Spiced Nuts
Ingredients: 2 T vegetable oil, divided; 5 cups nuts (pecans, walnuts, almonds, cashews, hazelnuts in any combination); ¼ cup maple syrup; ¼ cup light brown sugar, packed; 2 T apple juice or cider; 4 T chopped fresh rosemary, divided; 1 tsp kosher salt; Optional sprinkle of spice to taste – smoked paprika, ancho or chipotle chili powder, etc.

Ingredients

Scale

2 T vegetable oil, divided
5 cups nuts (pecans, walnuts, almonds, cashews, hazelnuts in any combination)
¼ cup maple syrup
¼ cup light brown sugar, packed
2 T apple juice or cider
4 T chopped fresh rosemary, divided
1 tsp kosher salt
Optional sprinkle of spice to taste – smoked paprika, ancho or chipotle chili powder, etc.

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Instructions

Preheat oven to 350 degrees. Line a rimmed baking sheet with foil. Pour 1 T of vegetable oil onto prepared baking sheet and rub all over to prevent sticking. Set aside.
Place nuts, syrup, brown sugar, apple juice, 1 T oil, and 2 T chopped rosemary into a large bowl. Use a wooden spoon or spatula to mix ingredients thoroughly, dissolving the sugar and evenly coating the nuts with the glaze. Sprinkle 1 tsp salt on nuts and stir again.
Place prepared nuts on baking sheet, spreading out into a single layer and place in pre-heated oven. Bake for 25 minutes, turning baking sheet halfway through to ensure even roasting.
Remove roasted nuts from oven. Sprinkle remaining 2 T rosemary and another pinch of salt onto nuts and stir to keep the nuts from sticking to the foil. Allow nuts to cool before serving.