Active Time
15 Mins
Total Time
1 Hour
Yield
1 1/2 cups of nuts
Photo: Jamie Vespa; Prop Styling: Hannah Burkhalter

How to Make It

Step 1

Preheat oven to 350°F. Combine the first four ingredients in a small bowl. In a separate medium-sized bowl, combine canola oil, egg white, and Worcestershire sauce. Stir until frothy.

Step 2

Add the pecans and almonds to the liquid mixture, and toss until the nuts are evenly coated. Add the spice mixture to the nuts, and toss to coat.

Step 3

Spread the nuts out on a baking sheet in one layer. Bake at 350°F for 10 to 15 minutes. Remove from oven, and let cool completely.

Step 4

For the vegan caramel, combine maple syrup, vanilla, and coconut oil in a medium bowl. Microwave for 30 seconds, or until the coconut oil is liquefied. Stir until the syrup and oil are well combined. Add almond butter and whisk until the mixture takes on a caramel consistency. Drizzle caramel over cooled nuts. Let the nuts sit at room temperature for at least 30 minutes or until caramel has solidified, before serving.

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