Chipotle Rosemary Nuts from Peter Flynn’s recipe collection

Ingredients

• 200 g unsalted cashews | roasted
• 100 g pecans
• 100 g walnuts
• 40 g whole almonds | skinned
• 1 tbsp vegetable oil
• 50 ml maple syrup ( see tip )
• 60 g light brown sugar
• 1 tbsp fresh orange juice
• 1 tsp powdered chipotle
• 2 tbsp rosemary | very finely chopped
• salt ( see tip )