December 19, 2011

Food Network Magazine Chipotle and Rosemary Roasted Nuts

I am not one of those people that can limit themselves on nuts. The whole idea of eating 10 almonds for a serving doesn't fit with my snacking personality. I'm lucky that I am constantly moving and burning calories, so I look for high protein snacks that will tide me over until my next meal. As I've stated before I tend to eat 6 smaller meals throughout the day, instead of three large ones. I am drawn towards sugar, so I try to find protein snacks that will satisfy my sweet tooth while providing energy. As I was looking through the December issue of the Food Network Magazine I came across a recipe for Chipotle and Rosemary Roasted Nuts, which looked like a great sweet and savory protein snack.

This recipe 11 ingredients. It takes a total of 35 minutes, 10 minutes of which is active, and makes 8 to 10 servings. I thought that I had chipotle powder in my cupboard, but when I got ready to make the recipe I discovered that I did not. Instead I substituted Ancho chili powder, which I do relatively frequently in recipes. I chose to combine all my ingredients in a bowl and then pour onto a baking sheet. This way all the nuts were evenly coated. Make sure to watch the nuts while they are in the oven. I probably turned the nuts about every 8 minutes in order to prevent burning. I would not suggest turning down the heat though, the temp needs to be high enough to caramelize the brown sugar. I followed the remainder of the recipe as written.

The sweet flavor from the brown sugar combines nicely with the savory flavors from the rosemary and chili powder. This recipe makes a lot of nuts, so it would be great as a party snack. If you are making it for your family I would suggest cutting the recipe in half unless you have two growing boys like I do. I served this as an after school snack to my oldest and he loved it. Overall, an easy sweet and savory snack.

For the recipe go to Chipotle and Rosemary Roasted Nuts.
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