Sweet & Spicy Rosemary Roasted Nuts

These nuts were on the appetizer table at our 2017 Bocce Ball tournament and I couldn't stay away. Maybe I should blame the nuts for my lack of focus on the balls!

Adapted from Ina Garten's recipe for Chipotle and Rosemary Roasted Nuts

Sweet & Spicy Rosemary Roasted Nuts 

Ingredients: 
Vegetable Oil
1 Costco tub (2 lbs. 8 oz.) of Kirkland Signature mixed nuts (or a combo of your favorite nuts)
1/3 cup pure maple syrup
1/4 cup light brown sugar
3 tablespoons freshly squeezed orange juice
1 teaspoon red pepper flakes
1 teaspoon cayenne pepper
4 tablespoons fresh rosemary
Kosher salt

Directions: 

Preheat the oven to 350 degrees. Brush a sheet pan generously with vegetable oil. Combine the nuts, 2 tablespoons of vegetable oil, the maple syrup, brown sugar, orange juice, red pepper flakes and cayenne in a big metal bowl. Toss to coat the nuts evenly. Add 2 tablespoons of the rosemary and toss again. 

Spread the nuts in one layer on the oiled sheet pan. Roast the nuts 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 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.

Bocce 2017