Espresso Glazed Nuts
- 20 minutes
- 8 ingredients
- Almonds, Pecans, Walnuts
Note: Steps are for original recipe. Actual cooking times may need to be adjusted for updated quantities.
- 1 cup Diamond of California® whole almonds
- 1 cup Diamond of California® whole pecans
- 1 cup Diamond of California® whole walnuts
- 1 espresso shot (about 2.5 oz.)
- 1/2 cup maple syrup
- 1/2 tbsp. pure vanilla extract
- 1/8 tsp. cinnamon
- 2 tbsp. coconut oil
Preheat the oven to 300 degrees F.
Line a baking pan (not a sheet, the liquids will spill over) with parchment paper or a non-stick mat.
Whisk together the espresso shot, maple syrup, vanilla extract, cinnamon and coconut oil. Toss with almonds, pecans and walnuts and let sit for 10 minutes.
Using a slotted spoon, remove the nuts and place in a single layer on the baking pan.
Drizzle with leftover espresso sauce.
Place in the oven and bake for 10 minutes.
Remove and gently stir the nuts in the pan. Place back in the oven and cook an additional 7-10 minutes until toasted!
Remove and let cool completely.
Store in an airtight container or jar.