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Healthy, sweat and salty, these nut are the perfect snack!
Preheat oven to 300ºF 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.
Make holiday entertaining special with this kicked-up version of a classic Brie en Croute.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!