Appetizers ·
Blood Orange olive oil ·
Chipotle olive oil ·
Dairy Free ·
Gluten Free ·
Iron Fish Bourbon Maple Syrup ·
Sauces and Flavoring Ideas ·
Rosemary Chipotle Pecans
Rosemary Chipotle Pecans
5 minutes
25 minutes
Appetizers
Ingredients
- 2 tablespoons Fustini's Blood Orange Olive Oil
- 1 teaspoon Fustini's Chipotle Olive Oil
- 7-1/2 cups whole pecans
- 1/3 cup Iron Fish Bourbon Barrel Aged Maple Syrup
- 1/4 cup light brown sugar, lightly packed
- 3 tablespoons freshly squeezed orange juice
- 1 tsp. ground chipotle powder
- 2 tablespoons minced fresh rosemary leaves
- Kosher salt
Directions
- Preheat the oven to 350 degrees.
- 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.
- 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.
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