Crunchy + quite irresistible
Ingredients
Instructions
Preheat the oven to 325º
Mix nuts and seeds in a bowl
In a small bowl combine maple syrup, olive oil, salt, vanilla, and cayenne and whisk until blended
Pour the mixture over the nuts and seeds and mix well
Spread the mixture in a single layer in a parchment-lined tray and bake for 25-30 min (The maple syrup coating will be a little sticky right out of the oven, but will harden as the nuts cool.)
Stir the nuts and spread them into an even layer across the pan
Let them cool down for about 10 min, and while the nuts are still warm, separate any large clumps
Let the mixture cool completely on the tray
Notes
Adapted from and thanks to cookieandkate
Sweet + Spicy Nuts + Seeds
Crunchy + quite irresistible
Ingredients
2 cups whole raw almonds
2 cups raw walnut halves
1 1/2 cups raw pumpkin seeds
2 Tbs maple syrup
2 Tbs olive oil
1½ tsp salt
1 tsp vanilla extract
1/4 tsp cayenne pepper
Instructions
Preheat the oven to 325º
Mix nuts and seeds in a bowl
In a small bowl combine maple syrup, olive oil, salt, vanilla, and cayenne and whisk until blended
Pour the mixture over the nuts and seeds and mix well
Spread the mixture in a single layer in a parchment-lined tray and bake for 25-30 min (The maple syrup coating will be a little sticky right out of the oven, but will harden as the nuts cool.)
Stir the nuts and spread them into an even layer across the pan
Let them cool down for about 10 min, and while the nuts are still warm, separate any large clumps
Let the mixture cool completely on the tray
Notes
Makes 5-6 cups
These will keep for up to 2 months in a sealed bag at room temperature
Adapted from and thanks to cookieandkate