candied spiced nuts

Category: Side, Snack

Cuisine: Gluten-Free, Vegan

Freezer Friendly 1 month

Does it keep? 2-3 weeks

Ingredients

US Customary - Metric

• 1 cup raw pecans
• 1 cup raw walnuts
• 1 1/2 Tbsp olive oil
• 2 Tbsp sugar
• 1 tsp ground cinnamon
• 1 healthy pinch cayenne pepper
• 1 pinch ground nutmeg
• 1/4 tsp sea salt
• 2 Tbsp maple syrup

Instructions

1. Preheat oven to 350 degrees F (176 C).
2. Add pecans and walnuts to a bare (or parchment-lined) baking sheet (or more baking sheets if increasing batch size) and top with oil, coconut sugar, cinnamon, cayenne, nutmeg, salt, and half of the maple syrup (1 Tbsp as original recipe is written // adjust if altering batch size). Toss to coat.
3. Bake for a total of 12-15 minutes, or until golden brown and fragrant, tossing/stirring once at the halfway point to ensure even cooking. Then remove from oven and immediately drizzle with remaining maple syrup (1 Tbsp as original recipe is written // adjust if altering batch size). I also like to sprinkle on a little more salt, cinnamon, and coconut sugar to coat, but this is optional.
4. Stir to combine/coat and enjoy warm or let dry/cool completely on the pan (they'll crisp up as they dry/cool) before storing in an airtight container at room temperature up to 2-3 weeks (or in the freezer up to 1 month).