Crunchy Maple Mesquite Walnuts

Name: Crunchy Maple Mesquite Walnuts
Yield: 4 servings
Ingredients: 1 1 pound raw walnuts; 1 2 tablespoons mesquite meal; 1 1 teaspoon vanilla bean powder or 1/2 teaspoon vanilla extract; 1 1 teaspoon ground cinnamon; 1 1 teaspoon ground allspice; 1 1/2 teaspoon ground clove; 1 1/2 teaspoon sea salt; 1 1/2 cup coconut nectar

From the kitchen of Carly

Mesquite and warm spices coat these roasted walnuts in a smoky, slightly sweet glaze. Coconut nectar caramelizes as they bake, creating a deeply crunchy snack that tastes like fall in every bite.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 pound raw walnuts
12 tablespoons mesquite meal
11 teaspoon vanilla bean powder or 1/2 teaspoon vanilla extract
11 teaspoon ground cinnamon
11 teaspoon ground allspice
11/2 teaspoon ground clove
11/2 teaspoon sea salt
11/2 cup coconut nectar

Instructions

Preheat the oven to 350˚F.
Place the walnuts into a large bowl then toss with the mesquite meal, vanilla bean powder or extract, cinnamon, allspice, clove, salt, and coconut nectar, until they are evenly coated.
Spread the nuts in a parchment-lined baking dish and slowly roast the walnuts for about 30 minutes. Keep checking on them every 10 minutes so they do not burn. The walnuts are ready when they are golden brown and crisp. Remove them from the oven and allow them to cool to room temperature.
Store them in an airtight container for up to one month.