Sweet and Crunchy Chickpea Nuts

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   1.

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   Spread drained chickpeas out onto paper towels and allow them to air dry for 15 minutes.

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   Preheat oven to 350 F and grease a cookie sheet or line a cookie sheet with parchment paper.

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   2.

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   Transfer dried chickpeas onto the cookie sheet, spread them out so that they are single-layer with no overlap.

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   Lightly spray with cooking spray and bake for 40 to 45 minutes, until crunchy.

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   3.

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   While the chickpeas are baking, stir together the maple syrup, agave syrup and cinnamon in a medium bowl.

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   Set aside.

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    4.

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    When the chickpeas are finished in the oven, throw them into the bowl of syrup and stir to coat evenly.

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    Sprinkle sugar into the bowl and stir to coat.

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    5.

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    Return the chickpeas to the baking sheet, making sure to spread them out, and bake for another 15 minutes or until there is a crystallized glaze and the chickpeas are completely crunchy.

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    Keep an eye on them and be careful not to burn.

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    Adapted from Happy Herbivore.

* Per serving · 4 servings · Values may vary.

No additional tips available.