Sweet and Spicy Thyme-Chipotle Mixed Nuts

By the Gracious Vegan

Who would have thought that thyme and chipotle powder would go so well together? I found a recipe suggesting that they would, so I took it from there and did my experiments. These would make an awesome hostess gift, a holiday gift for someone at the office, a great nibbler appetizer for a party, or a snack for yourself! You can easily control the spiciness level, so don’t be intimidated by the inclusion of chipotle powder.

Makes about 4 cups of nuts

Preheat oven to 350°F.

Line a sheet pan with a silicone mat or parchment. Toast nuts on the pan until fragrant and just golden. (They will roast again during the second stage.) 

Softer nuts (cashews, pecans, walnuts) need less time than harder varieties (almonds). Give almonds a head start of 4-5 minutes before the others if you mix them. Almonds take about 12 minutes; softer nuts take about 8 minutes.

• 1 pound (4 cups) mixed unsalted almonds, pecans, walnuts, and/or cashews (mix or match however you like) 

Meanwhile, combine these in a small bowl and set aside.

• 1.5 teaspoon dried thyme, crushed in your hand

• 3/4 teaspoon chipotle powder (this is a mild+ level; use more or less, to your taste)

• 3/4 teaspoon salt 

In a small bowl, whisk together the following ingredients.

• 1/4 cup maple syrup

• 3 Tablespoons water

• 1 teaspoon tahini (note: you can skip the tahini, but it helps keep the nuts from sticking together)

In a Dutch oven or large skillet, bring the maple syrup mixture to boil. Then add the nuts, stirring to coat. Simmer until no liquid remains, about 3 minutes. 

Then add the dry spice mixture, and toss to coat well.

Spread the coated nuts on same baking sheet and roast until coating is dry and the nuts are golden, 8-10 minutes. Let them cool on the pan on a rack. 

Timing: About About 40 minutes, then at least 20 minutes cooling time

Gluten-free