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It is Christmas Eve!
The house full, the fridge is stocked, the snow is falling and the frantic running around has begun (umm, actually that has been going on for the last two weeks!).
We are prepping dinner, making chex mix, wrapping gifts and constantly snacking!
Yes, Snacks. We need lots and lots of snacks!
With so many people in the house we need something everyone can snack on between meals. Something healthy to balance out all the umm, cream, butter, and chocolate!
These glazed nut are the perfect thing! Nice and sweet from the maple syrup with a nice and fun kick of espresso to keeps us going all night long! These will please everyone from meat eaters all the way to the vegans!
Espresso Glazed Nuts
Servings: 5 cups
Calories Per Serving: 501 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 cups raw almonds
- 1 cup raw cashews
- 1 cup raw pecans
- 1 cup raw pepitas
- 2/3 cup pure maple syrup warmed
- 2 1/2 tablespoon coconut oil melted
- 3 teaspoons instant espresso powder
- 1 teaspoons kosher or sea salt
Instructions
- Preheat your oven to 300 degrees and line a baking sheet with parchment paper or a silpat.
- Whisk the syrup, coconut oil, espresso powder and salt together until the espresso is mostly dissolved.
- Spread nuts and pepitas on the lined baking sheet and toss with the syrup mixture.
- Spread into an even layer while keeping the nuts and seeds touching.
- Bake for 10 minutes, toss with a spatula and bake for another 10-12 minutes, until golden brown.
- Let cool for 15 minutes.
- Place the baking sheet in the freezer for about 30 minutes until the glaze has hardened up a bit.
- Break apart and place in jars, then seal with a lid or place in one large container.
*adapted from Ashley.
Santa Clause is coming to town!
I tried the recipe without the espresso power because I didn’t have any on hand… and it was still delicious! Do you know how long these will keep for? I want to make them ahead of time to give as gifts but also want them to be fresh. Thanks!
Hi Abigail! These should keep for about a week or so! xT
Unfortunately this didn’t work for me in the proportions provided in the recipe. Even after following all the steps, the nuts came out very wet. At room temperature in a gift jar a few days later they are still wet and sticky which has now made the nuts soft and soggy.
However, still 4 stars as it smelled divine and with some adaptations, I’m sure it’ll work out much better for me next time ☺ï¸
I am going to put this in a holiday box for those who want a break from the sweet cookies. Would instant coffee work? Or does it have to be espresso powder
Hey Karrie,
Instant coffee would also work well for you! I hope you love this recipe! Happy Holidays! xT
This looks delicious! Do you think it will keep if I make it ahead and store in the freezer?
Hey Elizabeth,
I haven’t tested this, but I think that should work! I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan