1tablespoonavocado oil (walnut, canola, or grapeseed oil are good substitutes)
1tablespoonplus 1 teaspoon fresh rosemary, finely chopped and divided
1teaspoonsea salt plus ½ teaspoon, divided
Preheat oven to 350℉. Line a baking sheet with parchment paper and set aside.
In a medium bowl, add the walnuts, chipotle powder, maple syrup, olive oil, 1 tablespoon of rosemary and 1 teaspoon of sea salt. Use a rubber spatula and toss to combine.
Spread the nut mixture out evenly on the prepared baking sheet. Roast for 25 minutes, stirring twice during the cooking time.
Remove from heat and sprinkle on the remaining rosemary and sea salt while still warm. Let cool and then break up the nuts as needed. Serve or store in an airtight container at room temperature for up to 3 weeks.