Espresso Glazed Nuts

1. 1

   Preheat oven to 300 degrees F and line a baking sheet with parchment paper or a Silpat.

2. 2

   Whisk the syrup, coconut oil, espresso powder and salt together until the espresso is mostly dissolved.

3. 3

   Spread nuts and pepitas on the lined baking sheet and toss with the syrup mixture.

4. 4

   Spread into an even layer while keeping the nuts and seeds touching.

5. 5

   Bake for 10 minutes, toss with a spatula and bake for another 10-12 minutes, until golden brown.

6. 6

   Let cool for 15 minutes.

7. 7

   Place the baking sheet in the freezer for about 30 minutes until the glaze has hardened up a bit.

8. 8

   Break apart and place in jars, then seal with a lid or place in one large container.

No additional tips available.