15 Minute Candied Spiced Nuts (1 Pan!

• Vegan
• Gluten free
• Paleo

• Condiments

  • 2 tbsp Maple syrup

• Baking & Spices

  • 1 tsp Cinnamon, ground
  • 2 tbsp Coconut sugar
  • 1 Healthy pinch cayenne pepper
  • 1 Pinch Nutmeg, ground
  • 1/4 tsp Sea salt

• Oils & Vinegars

  • 1 1/2 tbsp Coconut oil or olive oil

• Nuts & Seeds

  • 1 cup Pecans, raw
  • 1 cup Walnuts, raw

Found on minimalistbaker.com

Description

Ingredients

• 1 cup (100 g) raw pecans
• 1 cup (120 g) raw walnuts
• 1 1/2 Tbsp (20 g) melted coconut oil or olive oil
• 2 Tbsp (24 g) coconut sugar, plus more for topping
• 1 tsp ground cinnamon
• Healthy pinch cayenne pepper
• Pinch ground nutmeg
• 1/4 tsp sea salt
• 2 Tbsp (30 ml) maple syrup, divided

Directions

• Preheat oven to 350 degrees F (176 C).
• Add pecans and walnuts to a bare (or parchment-lined) baking sheet and top with oil, coconut sugar, cinnamon, cayenne, nutmeg, salt, and 1 Tbsp maple syrup. Toss to coat.
• 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 1 Tbsp maple syrup. I also like to sprinkle on a little more salt, cinnamon, and coconut sugar to coat, but this is optional.
• Stir to combine/coat and enjoy warm or let dry/cool completely on the pan (theyll 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).
• These make an excellent snack or topper for things like smoothies, salads, oats, baked oatmeal, pancakes, and roasted sweet potatoes. They also make a lovely gift! Portion into small jars, tie with ribbon or twine, and give the gift of plant-based goodness.

Nutrition