📝 About This Recipe
Elevate the buttery, cream-colored kernels of the Amazon with this sophisticated sweet and savory roast. Brazil nuts are prized for their rich selenium content and ultra-creamy texture, which provides the perfect canvas for a glaze of dark maple syrup, aromatic rosemary, and a touch of smoked paprika. This recipe transforms the humble nut into a gourmet snack that balances earthy forest notes with a satisfying, crunchy finish.
🥗 Ingredients
The Nuts
- 3 cups Raw Brazil Nuts (whole, unsalted, and shelled)
The Glaze
- 3 tablespoons Pure Maple Syrup (Grade A Dark or Amber for deep flavor)
- 1 tablespoon Extra Virgin Olive Oil (high quality)
- 1 tablespoon Brown Sugar (packed)
- 2 tablespoons Fresh Rosemary (finely minced)
- 1/2 teaspoon Smoked Paprika (Pimentón de la Vera recommended)
- 1/8 teaspoon Cayenne Pepper (optional, for a subtle back-heat)
Seasoning Finish
- 1 teaspoon Flaky Sea Salt (Maldon or similar)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Orange Zest (finely grated)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Position the oven rack in the center to ensure even heat distribution.
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2
Line a large, rimmed baking sheet with parchment paper or a silicone baking mat to prevent the maple syrup from sticking to the pan.
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3
In a large mixing bowl, whisk together the maple syrup, olive oil, and brown sugar until the sugar has mostly dissolved and the mixture is emulsified.
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4
Stir in the minced fresh rosemary, smoked paprika, and cayenne pepper into the syrup mixture, ensuring the spices are evenly distributed.
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5
Add the raw Brazil nuts to the bowl. Using a rubber spatula, toss the nuts thoroughly until every crevice is coated in the glossy glaze.
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6
Spread the nuts onto the prepared baking sheet in a single layer. Space them out so they aren't crowded, which allows them to roast rather than steam.
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7
Place the tray in the oven and roast for 8 minutes.
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8
Remove the tray and use a spatula to toss the nuts, redistributing the glaze that may have pooled on the parchment paper.
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9
Return to the oven for another 7-10 minutes. Watch closely at this stage; Brazil nuts have a high oil content and can burn quickly once they reach temperature.
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10
The nuts are done when they smell fragrant and toasty, and the glaze has thickened into a sticky coating.
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11
Remove from the oven and immediately sprinkle with the flaky sea salt, cracked black pepper, and fresh orange zest while the glaze is still hot and tacky.
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12
Allow the nuts to cool completely on the baking sheet. As they cool, the glaze will harden into a crisp, candy-like shell.
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13
Once fully cooled, break apart any nuts that have stuck together and transfer to a serving bowl or airtight container.
💡 Chef's Tips
Always use fresh nuts; Brazil nuts can go rancid quickly due to their high fat content, so taste one before roasting. Don't skip the parchment paper, as the sugar and maple syrup will caramelize and become very difficult to clean off a bare pan. If you don't have fresh rosemary, use 2 teaspoons of dried, but crush it in your palms first to release the oils. Keep a close eye on the oven during the last 3 minutes; the difference between perfectly toasted and burnt is very slim. Store in an airtight glass jar in a cool, dark place for up to two weeks to maintain peak crispness.
🍽️ Serving Suggestions
Pair with a sharp aged cheddar or a creamy blue cheese on a charcuterie board. Serve alongside a glass of dry Sherry or a smoky Islay Scotch to complement the paprika notes. Roughly chop and sprinkle over a roasted beet and goat cheese salad for added crunch. Include them in a holiday gift basket wrapped in a decorative glass jar with a sprig of fresh rosemary. Serve as a sophisticated bar snack with a cold, hoppy IPA.