Authentic Sacramento Espresso Glazed Nuts
Ever wondered where almonds come from? The California almond harvest runs from mid-August through October. To harvest the almonds, mechanical tree 'shakers' vigorously shake the almonds to the ground, where they then dry naturally for 8-10 days before they are swept into rows and picked up by a machine. Then they're ready for you to enjoy!
- 1 cup whole California almonds
- 1 cup whole pecans
- 1 cup whole walnuts
- 1 espresso shot (about 2.5 oz.)
- 1/2 cup maple syrup
- 1/2 tablespoon pure vanilla extract
- 1/8 teaspoon cinnamon
- 2 tablespoons coconut oil
- Preheat the oven to 300 degrees F. Line a baking pan (not a sheet, the juices will run off!) 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. These make the perfect hostess gifts!
- Recipe and photo by Alex Caspero, Registered Dietitian and Nutrition Blogger at Delish Knowledge
Per serving: 206 kcal cal., 17 g fat (3 g sat. fat), 12 g carb., 2 g fiber, 9 g sugar, 4 g pro.. Percent Daily Values are based on a 2,000 calorie diet