Candied Rosemary Walnut Clusters

• 1 Tablespoon Coconut Oil
• 1/2 cups Maple Syrup
• 1 Tablespoon Pumpkin Pie Spice
• 1/4 teaspoons Kosher Salt
• 2 sprigs Fresh Rosemary
• 2 cups Walnuts
• 1/2 cups Dried Cranberries

1. Preheat oven to 325u0b0F.
2. In a saucepan over medium high heat, add coconut oil, maple syrup, pumpkin pie spice, salt and 1 to 2 sprigs rosemary. Stir and allow to come to the boil. Add walnuts and dried cranberries and stir continuously for 2 minutes.
3. Take nuts off heat and spread evenly onto parchment-lined baking sheet, removing rosemary sprigs (discard). Bake for 12 minutes, stirring halfway through bake time.
4. Remove from oven and allow to cool for a couple minutes. Once pan has cooled enough, place baking sheet with nuts in freezer for a couple minutes. Remove from freezer and break into pieces.

coconut oil, maple syrup, pie spice, kosher salt, rosemary, walnuts, cranberries

Taken from tastykitchen.com/recipes/holidays/candied-rosemary-walnut-clusters/ (may not work)