CHIPOTLE AND ROSEMARY ROASTED NUTS

Steps:

• Preheat oven to 350. Brush a sheet pan with vegetable oil. Combine nuts, 2 T vegetable oil, maple syrup, brown sugar, orange juice and chipotle powder on the sheet pan. Toss to coat evenly. Add 2 T rosemary and 2 t salt and toss again. Spread nuts in a single layer and roast 25 minutes, stirring twice with spatula, until nuts are glazed and golden brown. Remove from oven and sprinkle with 2 t salt and remaining 2 T rosemary. Toss well and set aside until cool, stirring occasionally to preven sticking as they cool. Season to taste.