Espresso Glazed Nuts
Total Time
1 hour and 12 minutes
Prep Time
5 minutes
Cook Time
22 minutes
Rating
3.93 out of 5 stars
(13)
Ingredients
5 servings
- 1 cups raw almonds
- 1 cup raw cashews
- 1 cup raw pecans
- 1 cup raw pepitas
- 2/3 cup pure maple syrup (warmed)
- 2 1/2 tablespoon coconut oil (melted)
- 3 teaspoons instant espresso powder
- 1 teaspoons kosher or sea salt
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Preparation
Step 1
Preheat your oven to 300 degrees and line a baking sheet with parchment paper or a silpat.
Step 2
Whisk the syrup, coconut oil, espresso powder and salt together until the espresso is mostly dissolved.
Step 3
Spread nuts and pepitas on the lined baking sheet and toss with the syrup mixture.
Step 4
Spread into an even layer while keeping the nuts and seeds touching.
Step 5
Bake for 10 minutes, toss with a spatula and bake for another 10-12 minutes, until golden brown.
Step 6
Let cool for 15 minutes.
Step 7
Place the baking sheet in the freezer for about 30 minutes until the glaze has hardened up a bit.
Step 8
Break apart and place in jars, then seal with a lid or place in one large container.
Step 9
Save recipe for the next time?
