Oh these are SO more-ish and absolutely divine. I found out that they actually freeze well and you can bring them to room temperature and serve them. To be honest, they are great eaten straight from the freezer!  Thank you Barefoot Contessa for this recipe. I will be doing it frequently!

8 to 10 servings (whatever that means!)

vegetable oil
3 cups whole roasted unsalted cashew nuts (14 oz)
2 cups whole walnut halves (7 oz)
2 cups whole pecan halves (7 oz)
1/2 cup whole almonds (3 oz)           (All these nuts are available at a good price at Trader Joes)
1/3 cup pure Maple syrup
1/4 cup light brown sugar, lightly packed
3 tbsp freshly squeezed orange juice
2 tsp ground chipotle powder
4 tbsp minced fresh rosemary leaves, divided
Kosher salt

Preheat the oven to 350 F
Brush a sheet pan generously with vegetable oil
Combine the cashews, walnuts, pecans, almonds, 2 tbsp of the vegetable oil, the maple syrup, brown sugar, orange juice and chipotle powder on the sheet pan.. If you find this could be difficult, put everything into a very large bowl and toss together then pour onto the greased sheet pan.
Toss to coat the nuts evenly. Add the 2 tbsp of the rosemary and 2 tsp of salt and toss again.

Spread the nuts in one layer. Roast the nuts for 25 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown.
Remove from the oven and sprinkle with 2 more tsp of salt and the remaining 2 tbsp of rosemary.
Toss well and set aside at room temperature, stirring occasionally to prevent stinking as they cool.
Taste for seasoning
Serve warm or cool completely and store in airtight containers at room temperature

I froze my leftovers and they were perfect when defrosted!