Rosemary Chipotle Pecans

Directions

1. Preheat the oven to 350 degrees.
2. Combine the pecans, 2 tablespoons of Blood Orange Olive Oil, 1 tsp Chipotle Olive Oil, the Iron Fish maple syrup, brown sugar, orange juice, and chipotle powder on the sheet pan. Toss to coat the nuts evenly. Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss again.
3. Spread the nuts in one layer. Roast the nuts for 25 minutes, stirring twice with a spatula, until the nuts are glazed and golden brown. Remove from the oven, sprinkle with more fresh Rosemary and kosher salt, if needed. 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.