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Required Equipment
- Large skillet
- Wooden spoon
- Parchment-lined tray
Utilized Devices
Cooking Techniques
- pan-toasting
- glazing
Ingredients
- 140 gRaw almonds
- 110 gRaw pecan halves
- 140 gRaw cashews
- 30 mlOlive oil
- 60 mlMaple syrup
- 5 gFresh rosemary — chopped
- 4 gAleppo pepper
- 5 gSmoked sea salt
- 1 gGround cinnamon
- 0.5 gCayenne pepper — optional
- 2 gOrange zest
Instructions
Warm olive oil in a large skillet over medium heat. Add the almonds, pecans, and cashews and toast 5 minutes, stirring often until fragrant.
Reduce heat to low, stir in maple syrup, rosemary, Aleppo pepper, smoked salt, cinnamon, and cayenne. Cook 2 minutes until syrup thickens.
Spread nuts on parchment to cool, then sprinkle with orange zest. Store airtight up to 2 weeks.
Chef Tips
- ⭐For extra crunch, finish nuts in a 300°F oven for 8 minutes after glazing.
- ⭐Swap Aleppo pepper with smoked paprika if you prefer no heat.
- ⭐Package in jars with rosemary sprigs for edible gifts.
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Nutritional Highlights
- ✓Healthy fats and plant protein
- ✓Naturally sweetened with maple
- ✓Vegan + gluten-free
Dietary Notes
Compliant With
Allergens
- Contains tree nuts (almonds, pecans, cashews)
FAQ
Can I use mixed nuts from a can?
Yes, but choose unsalted nuts so the maple glaze controls the seasoning.
How do I keep them from clumping?
Spread immediately after glazing and toss once midway through cooling to break apart.
Nutrition
| Calories | 180 |
| Protein | 4 g |
| Carbs | 12 g |
| Fat | 14 g |