Meal shmeal! Sometimes a smorgasbord of savory snacks is just what you need to get through the day (especially if it’s game day). These spiced nuts with chipotle, rosemary and mango are a nod to one of our favorite Barefoot Contessa recipes — with a few fun changes.
Everyone has their personal favorite when it comes to snacking — chips and dip, movie popcorn, guacamole — but warm spiced nuts really are tough to beat. Not only are they deliciously addictive, but they’re also packed with protein and antioxidants. And if you’ve ever braved a cold East Coast winter, then you know there’s nothing like a piping hot bag of almonds, walnuts, pecans or chestnuts to warm you up from the depths of your soul, to the tips of your toes.
Here, we give you a savory sweet and slightly spicy version of our favorite nut mix to keep you going through the winter (and beyond), with pepitas, chipotle chili and dried mangoes.
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Ingredients
2-1/2 tablespoons coconut oil, melted and divided
2 cups whole almonds
2 cups walnut halves
2 cups pecan halves
1 cup pepitas
1/3 cup pure maple syrup
1/4 cup light brown sugar, lightly packed
3 tablespoons fresh-squeezed orange juice
1 cup dried mango, cut or torn into bite-sized pieces
2 teaspoons ground chipotle powder
4 tablespoons fresh rosemary leaves, minced
4 teaspoons kosher salt, divided
Directions
- Heat oven to 350 F. Brush a sheet pan with 1/2 tablespoon of the melted coconut oil.
- Combine nuts and 2 tablespoons of melted coconut oil with almonds, walnuts, pecans, pepitas, maple syrup, brown sugar, orange juice, mango and chipotle powder. Toss to coat the nuts evenly. Add rosemary and 2 teaspoons of salt and toss again.
- Spread the nuts in one layer. Roast for 25 minutes, stirring twice in the middle, until the nuts are evenly glazed and golden brown.
- Remove from oven and sprinkle with 2 more teaspoons of salt, or to taste. Toss well and let cool, stirring occasionally to prevent them from sticking together.
- Store at room temperature.
START TO FINISH: 35 MINUTES. SERVES 10-12.
