Espresso Glazed Nuts

Directions

1. 1
   Preheat oven to 300 degrees F and line a baking sheet with parchment paper or a Silpat.
2. 2
   Whisk the syrup, coconut oil, espresso powder and salt together until the espresso is mostly dissolved.
3. 3
   Spread nuts and pepitas on the lined baking sheet and toss with the syrup mixture.
4. 4
   Spread into an even layer while keeping the nuts and seeds touching.
5. 5
   Bake for 10 minutes, toss with a spatula and bake for another 10-12 minutes, until golden brown.
6. 6
   Let cool for 15 minutes.
7. 7
   Place the baking sheet in the freezer for about 30 minutes until the glaze has hardened up a bit.
8. 8
   Break apart and place in jars, then seal with a lid or place in one large container.