Espresso Glazed Nuts

• 23 cups Pure Maple Syrup, Warmed
• 2- 1/2 Tablespoons Coconut Oil, Melted
• 3 teaspoons Instant Espresso Powder
• 1 teaspoon Kosher Or Sea Salt
• 1 cup Raw Almonds
• 1 cup Raw Cashews
• 1 cup Raw Pecans
• 1 cup Raw Pepitas

1. Preheat oven to 300 degrees F and line a baking sheet with parchment paper or a Silpat.
2. Whisk the syrup, coconut oil, espresso powder and salt together until the espresso is mostly dissolved.
3. Spread nuts and pepitas on the lined baking sheet and toss with the syrup mixture.
4. Spread into an even layer while keeping the nuts and seeds touching.
5. Bake for 10 minutes, toss with a spatula and bake for another 10-12 minutes, until golden brown.
6. Let cool for 15 minutes.
7. Place the baking sheet in the freezer for about 30 minutes until the glaze has hardened up a bit.
8. Break apart and place in jars, then seal with a lid or place in one large container.

maple syrup, coconut oil, espresso powder, kosher, almonds, cashews, pecans

Taken from tastykitchen.com/recipes/appetizers-and-snacks/espresso-glazed-nuts/ (may not work)